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Ingredientes
- 1 Tbsp. butter
- 1 lrg onion, minced
- 1 sm butternut squash, peeled, minced into 1-inch pcs
- 1 Tbsp. grated fresh ginger
- 2 clv garlic, minced
- 2 tsp cumin, seed, grnd
- 1 tsp coriander, seed, grnd
- 1 stk cinnamon
- 1/4 tsp turmeric
- 1 pch allspice
- 2 whl Thai chili, minced or possibly 1 1/2 tsp dry chili
- 1/4 c. coconut lowfat milk
- 1 x 19 ounce black beans
- 1 c. chicken stock or possibly 1 c. vegetable stock
- Â Â salt, to taste
- Â Â pepper, to taste
Direcciones
- Saute/fry onion in butter in medium pot till golden brown, about 3-5 min. Add in squash, ginger and spices and chile. Cook a further 15 min on medium heat. Add in water and coconut lowfat milk and simmer uncovered for about 15-20 min or possibly till squash is just tender and most of liquid has evaporated. Add in the beans and cook a further 5 min just to develop flavour. Adjust seasoning.
- Fill roti dividing filling proportionately. Spoon filling into middle of roti and tuck in both sides about 2 inches on each side. Fold bottom end of circle up in half covering filling . Roll over once more creating a package with seam end down.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 238g | |
| Recipe makes 4 servings | |
| Calories 521 | |
| Calories from Fat 52 | 10% |
| Total Fat 6.11g | 8% |
| Saturated Fat 3.16g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 125mg | 5% |
| Potassium 2144mg | 61% |
| Total Carbs 89.33g | 24% |
| Dietary Fiber 21.9g | 73% |
| Sugars 4.51g | 3% |
| Protein 30.54g | 49% |
