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14 maltatoday | WEDNESDAY • 8 MAY 2019 CULĊTURE FOOD For the curry • 2 potatoes • 1 onion • 2 cloves garlic • 1 fresh ginger, peeled • 4 whole allspice • Small bunch thyme • 1 chili • 1tsp mixed spice • ¼ tsp ground cloved • 1tsp tumeric • 1tsp ground corian- der • ½ tsp cumin seeds • 4 large leaves beet- root/chard • Water, as needed • Oil, as needed • Salt, as needed • 1tsp sugar • 1 can chickpeas For the roti • 250g plain flour • 1tsp baking powder • ½ tsp salt • 1tbsp vegetable oil • 100ml water The curry 1. Wash the potatoes, keep the skin on and chop into 2 inch cubes. Boil in salted water until just tender. Drain reserving the water. 2. Dice the onion, finely chop the garlic and ginger. Fry them gently on a medium heat in about 2 tablespoons of oil until a light golden brown and very fragrant. 3. Add in all the spices, thyme and whole chili. Keep stirring to avoid sticking and add a small drizzle of oil if you see that they are. 4. Add in the chickpeas and potato and coat them in the spices. Pour over the potato cooking water, simmer for 15 minutes until the curry has reduced to a creamy consistency. 5. Roughly chop the washed chard or beet- root leaves and add to the curry. Cook for two minutes or until wilted and incorpo- rated. Check for seasoning and add the sugar and any more salt if necessary. If the curry is looking too dry add a little more water till you achieve the desired consist- ency. 6. Remove the thyme sprigs, allspice and chili and serve the curry with the roti. The roti 7. Combine all of the ingredients in the bowl and bring to a dough. If it feels too dry add a little more water. It shouldn't be a tacky dough but manageable like play- dough. 8. Knead for five minutes and cover in cling film. Allow to rest for fifteen minutes. 9. Divide the dough into 4 equal pieces and roll into balls. Use a rolling pin to flatten them into circles about 8 inches in diam- eter. If you notice that it is sticking to the table then sprinkle a little flour over your surface. 10. Heat a frying pan that will fit the circles comfortably until very hot. Reduce the heat and add the rotis one at a time, cook- ing for 2 to 3 minutes or until browned. 11. Cover with a tea towel until ready to use. Caribbean-inspired potato curry Debbie Schembri Gourmet Today / Mediterranean Culinary Academy Ingredients Method Enjoy a popular Caribbean dish with Debbie's appetising recipe for a vegetable potato and chickpea curry served with fried flat breads known as roti This recipe first appeared on Gourmet Today TV, April 2019 Tune in to Gourmet TV on Thursdays at 18:30 on TVM

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