Curried Vegetables with Griddled Biscuit Roti

Name: Curried Vegetables with Griddled Biscuit Roti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Salt; Freshly ground pepper; All-purpose flour, for dusting; 1 tube Pillsbury Grands Homestyle Buttermilk Biscuits; 4 tablespoons unsalted butter, melted

Servings: persons

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
Salt
Freshly ground pepper
All-purpose flour, for dusting
1 tube Pillsbury Grands Homestyle Buttermilk Biscuits
4 tablespoons unsalted butter, melted

1
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.
2
Add the carrots, chickpeas, coconut milk and Spicy Jerk Vegetables and simmer for 10 minutes.
3
Stir in the chopped cilantro and season with salt and pepper.
4
On a lightly floured work surface, roll out each biscuit a scant 1/4 inch thick.
5
Brush the dough with the butter.
6
Heat a large griddle.
7
Add 2 or 3 pieces of the rolled out dough at a time and cook over high heat, turning, until golden, 3 minutes.
8
Fold each griddled roti in half and coarsely chop or tear it.
9
Spoon the curry into bowls or plates; garnish with cilantro sprigs.
10
Serve with the roti and yogurt-scallion sauce.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 1/2 teaspoons minced fresh ginger, 1 garlic clove, minced, 2 teaspoons mild curry powder, and more.

Yes, Curried Vegetables with Griddled Biscuit Roti falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!