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West Indian Rotis
And no, I'm not talking about the rare and invasive tropical skin disease that starts at your toes and turns your entire body Pink within hours of catching it (wait, isn't that what happened to Pinkalicious when she ate too many pink cupcakes? Was she in the tropics or am I reading too many children's books for my own good?), I'm talking about an amazingly delicious vegetarian recipe I cooked up the other night from one of my all time favorite vegetarian cookbooks; Beyond the Moon by Ginny Callon.
 But let's get back to the topic at hand. The rotis. She suggests this meal be used as a filling for tortillas or scooped up with some Indian Naan bread. We had neither of these in our house the night I made it, so we used some homemade sourdough starter french bread that I had concocted the night before. Everyone scooped and shoveled until there was nothing left to show for it except a smile and a bigger belly. This meal was a hit in our home and I'm sure it will be in yours as well! Here's what you'll need to make your own batch of this vegetarian goodness.  2 Cups of Dried Lentils (I used Precooked Lentils) 2 Cups of Cubed Unpeeled Potatoes 2 Tbsp of Canola Oil 1 Large Onion, Chopped 5 Large Garlic Cloves, Minced 11/2 Tbsp of Fresh Ginger, Minced 1 Cup of Diced Carrots 1/2 tsp of Cumin 11/2 tsp of Salt 2 tsp of Curry Powder 1 tsp of Ground Coriander 1/8 to 1/4 tsp of Cayenne Pepper 1 Medium Tomato, Chopped (I used halved grape tomatoes) 1 Cup of Fresh or Frozen Peas (I used Edamame) 2 Cups (8 Oz) of Grated Cheddar Cheese Flat Bread of Tortillas for scooping and rolling Optional Plain Yogurt or Chutney for Garnish Start off by cooking up your lentils. If you are using dried lentils, add them to your pan along with 4 cups of water, bring your water to a boil and then add the lentils, reduce your heat to medium low and simmer, covered, for 20 minutes. After the 20 minutes, add in your potatoes and cook until the lentils and potatoes are tender and the water has evaporated, about 10 minutes more. If you are using cooked lentils like I did, you'll add both the potatoes and the lentils to the pan along with 1 cup of water. Cook them covered on medium high temperature for 5 minutes and then uncovered for 5 minutes more or until the water is evaporated and the potatoes are cooked through.  In a separate pan, heat up your oil over medium heat. Saute your onion, garlic, ginger, carrots, and cumin until the onion is tender; about 3 to 4 minutes.  Yep, I realize that picture is missing the carrot, so here's another with it all cooking up deliciously, carrot not to be left out this time.  Next you'll want to stir in the salt, curry powder, coriander and cayenne. See the picture above once more for reference. The dish doesn't claim to be pretty, but trust me, your kitchen should be smelling delicious right about now. Stir it all up and cook for a couple minutes to incorporate the spices and then reduce your heat to low and add in your tomatoes, peas/edamame, cheddar, and the potato/lentil mixture.  Stir the whole pile of goodness up and give it a few minutes to let the cheese melt and the dinner heat up.  And that's all there is to it! Serve it up with tortillas for rolling or bread for scooping and you've got yourself a delicious, filling vegetarian dish that even my kids ate with reckless abandon. In honesty, I will tell you that when they first saw it they were a touch afraid of the crazy dish mommy had concocted for them. But once I bribed them to try a bite, they discovered they shouldn't judge a book by it's cover and Alex even made it all the way to dessert by cleaning his plate entirely. Before I close out this post, I want to mention that I'll be camping in the mountains of North Carolina with the family this weekend so you won't be seeing a new post up until Tuesday. Have no fear though, I'm guest blogging this weekend over at Stephanie's site; The Scoop on Poop.  Be sure to stop by and check it out. Spend a little time surfing around her site while you're at it. I'm pretty sure you'll like what you see. Have a great holiday weekend all!  Grab a Copy of the Recipe HERE Dinner's Served!  Micki's Black Bean Corn Salsa Sweet and Spicy Black Beans Chicken Vegetable Stir Fry a la Your Daily Vegetable Intake  related searches : West
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