Ainsley Harriott Caribbean squash and chickpea roti with hot yoghurt sauce recipe on Ainsley’s Food We Love

Ainsley Harriott served up tasty Caribbean squash and chickpea roti with hot yoghurt sauce on Ainsley’s Food We Love.

The ingredients are: 2-3 tbsp light olive oil or coconut oil, 1 onion, thinly sliced, 1/2 scotch bonnet pepper, deseeded and finely chopped, 2-3 garlic cloves, minced, 400g pumpkin (or butternut squash), peeled, deseeded and sloced, 1 x can chickpeas, drained, 1 tsp Caribbean curry powder, 1/2 turmeric, 1 tsp ground cumin, 1 tsp salt, 150ml coconut milk, 80ml water, 1 tsp picked fresh thyme leaves, 2 tsp caster sugar, 1/2 lime, juice and 1 tsp chopped fresh coriander.

For the roti wraps: 225g plain flour, 1/2 tsp salt, 1 tsp baking powder, 200ml water and vegetable oil or clarified butter/ghee.

For the hot pepper yoghurt: 4 tsp Greek-style yoghurt, 1 tbsp chopped mint, 1/2 lime, for squeezing and hot pepper sauce.

See recipes by Ainsley in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.