top of page

Curry with Ritty Roti

My mother, Rita, loves her roti filled with chicken foot curry, and I like it with seitan or tofu. But honestly, this coconut-rich curry is delicious made with just about anything from pumpkin to cauliflower, eggplant, or cabbage. Roti is a flat bread that we stuff with cooked yellow split peas. They are griddle cooked until both sides are blistered a little and the roti is flaky and tender. The roti can be and rolled and made a day ahead of cooking, then griddled the next day. Find this recipe and others in my book; Cooking with Herb 75 Recipes for the Marley Natural Lifestyle. Available on Amazon;

bottom of page