Curried Sweet Potato Roti
Roti is the name used in the Caribbean for rolled or folded dough turnovers that have a variety of fillings. Here we wrap flour tortillas around a smooth, curried sweet potato filling made more substantial and chewy by the addition of seitan, an increasingly popular wheat gluten product. For anyone who has never tried seitan, this dish is a great introduction.
4 cups peeled and cubed sweet potatoes
1 tablespoon canola oil or 1 tablespoon other vegetable oil
2 teaspoons black mustard seeds
1 cup chopped onion
1/2 cup chopped bell peppers
1 tablespoon grated fresh ginger root
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
, or to taste
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
8 ounces chopped seitan
6 eight inch flour tortillas
Preheat oven to 350 degrees.
In a covered saucepan, bring the sweet potatoes and enough water to cover them to a boil. Reduce the heat, cover, and simmer for 10 minutes, or until soft.
Meanwhile, heat the oil in a saucepan and add the mustard seeds. Cook, stirring for 1-2 minutes, until they begin to pop. Stir in the bell peppers and the spice mixture ingredients and cook for about 5 minutes, until the peppers are tender, adding about 3 tablespoons of the sweet potato water to prevent sticking.
Preheat oven to 350 degrees F.
When the sweet potatoes are soft, drain them and mash them with the lime juice. Stir in the cilantro and seitan, then add the cooked onions and peppers and mix well. Sprinkle in salt to taste.
Prepare a baking dish with a light coating of oil or cooking spray. Place about 1/2 cup of filling on each tortilla, roll it up, and place it, seam side down, in the baking dish. Cover tightly with aluminum foil and bake for 15 to 20 minutes, until heated through.
Serve hot, topped with a dollop of nonfat sour cream or yogurt, if desired, and some chopped parsley or cilantro.