Ingredients
| ROTI PRATA | |
| 1¼ cups plain flour | |
| 1 teaspoon caster sugar | |
| ½ teaspoon salt | |
| 3 tablespoons plain oil plus 1 teaspoon extra to fry | |
| VEGETABLE CURRY | |
| 1 cinnamon stick, broken | |
| 3 star anise | |
| 12 curry leaves, plus extra to serve (optional) | |
| 1 teaspoon black mustard seeds, plus extra to serve (optional) | |
| 1 tablespoon plain oil | |
| 2 medium onions, in wedges | |
| 5 tablespoon curry paste | |
| 4 cups vegetables | |
| ½ cup split red lentils | |
| 1 litre vegetable stock | |
| 250ml coconut milk |
Use your choice of seasonal vegetables, starting with the slower-cooking ones such as potatoes, eggplant or pumpkin, then adding the quicker-cooking ones such as beans or broccoli at the end.
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Instructions
| 1. | ROTI PRATA |
| 2. | In a bowl, mix together the flour, sugar and salt. |
| 3. | Slowly add water until you have a soft, even dough – about 150 ml water. |
| 4. | Tip onto a well-floured surface and knead in 1 teaspoon oil, then knead for a couple of minutes until smooth. |
| 5. | Divide the dough into 6 even pieces. |
| 6. | Working on the floured surface, roll out a piece of dough to a long oblong shape (about 28 cm long). |
| 7. | Brush the surface with oil and, starting at one long side, roll the dough up into a long tube. |
| 8. | Now roll the tube up, like a cinnamon scroll, and place in a dish that will hold all the scrolls. |
| 9. | Repeat with the remaining dough, brush the top with oil, cover and leave to rest for 30 minutes. |
| 10. | Place a scroll on the floured surface, scroll-side up and press down to flatten, then roll into an 8 cm circle. |
| 11. | Repeat with the remaining scrolls. |
| 12. | Heat a frying pan (traditionally these would be cooked on a tawa but a cast iron or steel frying pan works) and dry fry the prata on both sides until bubbles just appear, about 40 seconds each side. |
| 13. | To finish, add a little oil to the pan and continue to fry until golden. |
| 14. | VEGETABLE CURRY |
| 15. | Heat a large heavy-based saucepan over a medium heat and add the cinnamon, star anise, curry leaves and black mustard seeds and cook, stirring, for a minute. |
| 16. | Tip out onto a plate and set aside. |
| 17. | Add the oil and onion to the pan and cook for 10 minutes until dark golden. |
| 18. | Add the curry paste and cook for 3 minutes. |
| 19. | Stir in the slower-cooking vegetables, lentils, stock and the spices. |
| 20. | Bring to the boil, reduce to a simmer and cook for 10 minutes. |
| 21. | Add the coconut milk and bring back to a steady simmer then add the quick-cooking vegetables and cook for 5 minutes until tender. |
| 22. | Garnish with extra fried curry leaves and mustard seeds if liked. |
Recipes & food styling Fiona Smith Photography Aaron McLean Styling Fiona Lascelles.