One of my favorite dishes I never thought I could make at home. But I did, and it’s as good (maybe better/cleaner) then my favorite restaurant version! I mean…it’s perfect.

First, I made my own curry powder by combining ground turmeric, ground cumin, garlic powder, onion powder, allspice, mustard seeds, red pepper chili flakes, salt and pepper. Play around, start with 2 tablespoons of turmeric and add in about 2 teaspoons of all other spices – then adjust as you like it! I add a bit more cumin, garlic and red pepper flakes for some extra spice!!

Having the spice down, I started sautéing the veggies. I used yuca, chick peas, white onion, carrots, peas and mushrooms.

Once all the veggies were softened, I add in 1/2 cup organic, light coconut milk and about 3/4 cup of the curry powder. Let all this simmer, the longer the better – let the sauce thicken.

While that simmered I prepared the compote for the side to add a little sweet to the spicy curry! I used frozen cherries and pineapple sautéed on high with the squeeze of 1/2 orange (no sugar necessary here!!). Cook and let this thicken to a jam like consistency.

A Siete Almond wrap is the perfect vessel for the roti!! I sautéed the wrap on both sides for about 3 minutes, removed it from the pan, loaded with the curried veggies and wrapped it up!!

Place that in a pan on medium heat, the loose wrap side down to seal it up. Let sit for 3 minutes then carefully flip to the other side, and continue all the way around to get a crispy inside, soft gooey inside!

Plate the roti with a side salad (the classic combination) and a side of the compote. EN.JOY!!!