This freezes well. Add garbanzo beans, coconut milk, and riced cauliflower. You could also use pumpkin or any winter squash- Melissa’s favorite is kabocha.
- 1 ½ tsp. ground cumin
- ½ tsp. ground turmeric
- ¼ tsp. cayenne
- ½ tsp. ground cinnamon
- 1 tsp. curry powder
- 6 c. peeled and cubed butternut or other winter squash (about 2 ½ pounds whole)
- 2 Tbsp. vegetable oil
- 1 ½ c. finely chopped onions
- 1 tsp. salt
- 1 c. seeded and diced red bell peppers
- 1 Tbsp. peeled and grated fresh ginger
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. minced fresh cilantro (optional)
- Eight 8-inch flour tortillas
- In a small bowl, mix together the cumin, turmeric, cayenne, cinnamon, and curry powder. Set aside.
- In a covered saucepan, bring the squash to a boil with a pinch of salt and enough water to cover. Lower the heat and simmer for about 10 minutes until soft.
- While the squash cooks, heat the oil in a heavy skillet on medium-low heat. Add the onions and salt, cover, and cook for 5 minutes. Stir in the bell peppers, ginger, and spice mix, cover, and cook on low heat for 10 minutes.
- Stir frequently and if needed to prevent sticking, add some of the squash cooking water.
- When the squash is done, drain it and mash with the lemon juice and cilantro. Stir in the cooked onions and peppers and season with salt to taste.
- Preheat the oven to 350 degrees and lightly oil a 13”x9”x2” baking pan.
- Place a scant 2/3 c. of the squash filling on the lower half of a tortilla and roll it up one of two ways:
- Roll into a cylinder with the ends open
- Fold like an envelope: fold the bottom up and over the filling, fold each side over the filling and then roll it up.
- Place the roti, seam side down, in the prepared baking pan. Repeat with each tortilla and allow the rotis to lean against each other.
- Cover the baking pan with aluminum foil and bake until hot, 20-30 minutes.
Recipe shared by Melissa Boyle from Catering