Roti filled with stir-fried butternut squash

“The roti in Barbados are usually stuffed with chicken or lamb and potato, but I wanted a filling that was crunchy and fresh, yet still had a Caribbean influence. The secret of this curry filling is to not over-cook the pumpkin. It should be tender but not too soft - you want the roti to have some crunch when you bite into it. The curry is also great served with grilled lamb, goat or chicken.” Ainsley Harriott, Ainsley Harriott’s Street Food

Credit: Ainsley Harriott's Street Food

• serves

  2

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

• 50 ml light olive oil
• 3 garlic cloves, thinly sliced
• 1 white onion, thinly sliced
• 2 long red chillies, thinly sliced diagonally
• 400 g peeled and seeded butternut pumpkin (squash), cut into 1 cm-thick slices
• 3 tsp curry powder
• 1 tsp salt
• 60 ml (¼ cup) coconut milk
• 2 tsp caster sugar
• small handful basil leaves
• ½ lime, juiced
• hot roti, to serve

Instructions

Heat a wok over high heat and add the oil.  Add the garlic, onion and chilli, and stir-fry for 2-3 minutes or just until soft. Using a slotted spoon, remove the onion mixture from the wok, leaving as much oil behind as possible. Add the pumpkin and stir-fry for 3-4 minutes or until slightly charred and almost tender. Add the curry powder and salt and toss to combine. Add a splash of water and cook until the water has evaporated.

Return the onion mixture to the wok. Add the coconut milk and sugar, and gently toss until pumpkin is just tender but not falling apart. Tear in the basil leaves. Add the lime juice and toss to combine. Divide the filling between the hot roti, fold up and serve immediately. 

Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.