Curried Jamaican Ital Roti with Callaloo and Crunchy Nuts

Name: Curried Jamaican Ital Roti with Callaloo and Crunchy Nuts
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: All-purpose flour; Whole wheat flour; Salt; Olive oil; Water, warm; Fresh callaloo, chopped; Onion, diced; Garlic, minced; Curry powder; Thyme; Mixed nuts, roughly chopped; Olive oil; Salt; Curry powder; Turmeric; Coconut milk; Salt and pepper

A Flavorful Vegan Delight

This vibrant and satisfying Jamaican dish blends earthy spices, hearty callaloo, and a deliciously crunchy nut topping inside a soft, homemade roti.

3 h
4
Intermediate

Ingredients

For the Roti Dough

All-purpose flour

2 cups

Whole wheat flour

1/4 cup

Salt

1/2 teaspoon

Olive oil

1 tablespoon

Water, warm

3/4 cup

For the Callaloo Filling

Fresh callaloo, chopped

3 cups

Onion, diced

1 medium

Garlic, minced

2 cloves

Curry powder

1 teaspoon

Thyme

1/2 teaspoon

For the Crunchy Nut Topping

Mixed nuts, roughly chopped

1/2 cup

Olive oil

1 teaspoon

Salt

Pinch

For the Curry Sauce

Curry powder

1 tablespoon

Turmeric

1 teaspoon

Coconut milk

1 cup

Salt and pepper

To taste

Preparation

Preparing the Roti Dough

Combine Flours and Salt

Combine the all-purpose flour, whole wheat flour, and salt in a large bowl.

Form the Dough

Gradually add warm water and olive oil, mixing until a soft dough forms.

Knead and Rest

Knead the dough for 5 minutes, then cover and let it rest for 1 hour.

Sautéing the Callaloo Filling

Heat Oil and Sauté Aromatics

In a saucepan, heat olive oil and sauté onions and garlic until fragrant.

Add Callaloo and Spices

Add chopped callaloo, curry powder, and thyme. Cook until wilted.

Cool the Filling

Set aside the filling to cool slightly before assembling.

Do not overfill the roti or it may tear.

Cooking Process

Roti Cooking

Roll out the rested dough into thin circles and cook on a hot skillet for 1-2 minutes per side.

Use medium-high heat

Nut Toasting

In a dry pan, toast the mixed nuts with olive oil and salt until golden.

About 5 minutes

Curry Sauce

Simmer coconut milk with curry powder and turmeric until thickened.

Use low heat

Plating & Serving