Curried Vegetables with Griddled Biscuit Roti

• 2 tablespoons canola oil
• 1 1/2 teaspoons minced fresh ginger
• 1 garlic clove, minced
• 2 teaspoons mild curry powder
• 1 cup shredded carrots
• One 15-ounce can chickpeas, drained
• 1 cup unsweetened coconut milk
• 4 cups coarsely chopped Spicy Jerk Vegetables, plus leftover yogurt-scallion sauce
• 1/4 cup chopped cilantro, plus sprigs for garnish
• Salt
• Freshly ground pepper
• All-purpose flour, for dusting
• 1 tube Pillsbury Grands Homestyle Buttermilk Biscuits
• 4 tablespoons unsalted butter, melted

1. 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.
2. Add the carrots, chickpeas, coconut milk and Spicy Jerk Vegetables and simmer for 10 minutes.
3. Stir in the chopped cilantro and season with salt and pepper.
4. On a lightly floured work surface, roll out each biscuit a scant 1/4 inch thick.
5. Brush the dough with the butter.
6. Heat a large griddle.
7. Add 2 or 3 pieces of the rolled out dough at a time and cook over high heat, turning, until golden, 3 minutes.
8. Fold each griddled roti in half and coarsely chop or tear it.
9. Spoon the curry into bowls or plates; garnish with cilantro sprigs.
10. Serve with the roti and yogurt-scallion sauce.

canola oil, fresh ginger, garlic, curry powder, carrots, chickpeas, unsweetened coconut milk, vegetables, cilantro, salt, freshly ground pepper, flour, grands, unsalted butter

Taken from www.foodandwine.com/recipes/curried-vegetables-griddled-biscuit-roti (may not work)