Curried Pumpkin w/ Saltfish & Dosti Roti | Cook #WithMe

saltfish

🥗Healthier: smoked tofu

💰Cheaper: canned tuna

Smoked tofu offers a plant-based option, while canned tuna is more economical.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is a budget-friendly substitute.

dosti roti flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat, while bell pepper is milder and cheaper.

Start by preparing green seasoning with a bunch of cilantro, green onions, garlic, and hot peppers.

Chop the green seasoning ingredients finely or blend them, but avoid adding too much water to keep it dry.

Place the green seasoning into ice trays for freezing and cover them to prevent freezer odors.

In a bowl, combine 3 cups of flour, 1 tablespoon of baking powder, and salt to taste to make the dough for dosti roti.

Gradually add water to the flour mixture until it forms a soft dough, then knead it lightly until it comes together.

Cover the dough with oil and a damp paper towel, then let it sit in the microwave to keep it moist.

Prepare the pumpkin by washing it and cutting it into pieces, using a sweet variety recommended by a friend.

Boil water in a pot and add the rinsed saltfish to it, boiling for about 15-20 minutes to remove excess salt.

Once the saltfish is tender, drain it and set it aside.

In a separate pot, add the pumpkin pieces and enough water to cover them, bringing it to a boil.

Add the boiled saltfish to the pot with the pumpkin and let it simmer until the pumpkin is tender, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary