Surinamese Roti with Long Beans and Potato

Ingredients

• 1 lb potatoes, cut into 1/2-inch cubes
• 12 oz long beans or green beans, cut into 2-inch lengths
• 4 roti or large flour tortillas
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp masala or curry powder
• 1 tsp ground cumin and 1/2 tsp ground turmeric
• 1 Scotch bonnet, left whole
• 1 1/2 cups vegetable broth
• 1 lime, cut into wedges
• 1/4 cup chopped cilantro
• Salt and black pepper

Steps

1. Heat the oil in a wide pan over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
2. Add the garlic and ginger for 30 seconds, then the masala, cumin, and turmeric with 2 tablespoons of water to make a paste.
3. Fry that paste for 3 to 4 minutes, stirring constantly, until it darkens and the oil starts to separate from it. Frying the masala properly is the difference between a fragrant curry and one that tastes of raw powder.
4. Add the potatoes and turn them in the paste, then pour in the broth and drop in the whole Scotch bonnet.
5. Leave the chili whole and lift it out at the end; broken open it makes the whole pan too hot to eat.
6. Simmer for 15 minutes, until the potatoes are nearly tender, then add the long beans and cook for 8 to 10 minutes more.
7. Crush a few potato cubes against the side of the pan so their starch thickens the curry and it clings to the roti rather than running out.
8. Warm the roti in a dry pan for 20 seconds a side, fill with the curry and cilantro, roll up, and serve with lime wedges.

Allergen note: Contains gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.