Curried Vegetables with Griddled Biscuit Roti

In a large saucepan, combine the oil, ginger, garlic, and curry, and cook over moderate heat, stirring, until the garlic is softened, about 1 minute. Add the carrots, chickpeas, coconut milk, and Spicy Jerk Vegetables and simmer for 10 minutes. Stir in the chopped cilantro and season with salt and pepper. On a lightly floured work surface, roll out each biscuit a scant 1/4 inch thick. Brush the dough with the butter. Heat a large griddle. Add 2 or 3 pieces of the rolled out dough at a time and cook over high heat, turning, until golden, 3 minutes. Fold each griddled roti in half and coarsely chop or tear it. Spoon the curry into bowls or plates; garnish with cilantro sprigs. Serve with the roti and yogurt-scallion sauce. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.