- 2 tablespoons canola oil
- 1 1/2 teaspoons minced fresh ginger
- 1 garlic clove, minced
- 2 teaspoons mild curry powder
- 1 cup shredded carrots
- One 15-ounce can chickpeas, drained
- 1 cup unsweetened coconut milk
- 4 cups coarsely chopped Spicy Jerk Vegetables, plus leftover yogurt-scallion sauce
- 1/4 cup chopped cilantro, plus sprigs for garnish
- Freshly ground pepper
- All-purpose flour, for dusting
- 1 tube Pillsbury Grands Homestyle Buttermilk Biscuits
- 4 tablespoons unsalted butter, melted
How to make this recipe
- In a large saucepan, combine the oil, ginger, garlic and curry and cook over moderate heat, stirring, until the garlic is softened, about 1 minute. Add the carrots, chickpeas, coconut milk and Spicy Jerk Vegetables and simmer for 10 minutes. Stir in the chopped cilantro and season with salt and pepper.
- On a lightly floured work surface, roll out each biscuit a scant 1/4 inch thick. Brush the dough with the butter. Heat a large griddle. Add 2 or 3 pieces of the rolled out dough at a time and cook over high heat, turning, until golden, 3 minutes. Fold each griddled roti in half and coarsely chop or tear it.
- Spoon the curry into bowls or plates; garnish with cilantro sprigs. Serve with the roti and yogurt-scallion sauce.
Juicy, full-bodied Chenin Blanc, like one from South Africa, is a good match for dishes with a bold kick of curry.