
Yields:
4
Total Time:
40 mins
Buss-Up-Shut is a Caribbean-Indian specialty of curry and the griddled flatbread called roti; The roti here resembles a torn shirt, hence the name. The spicy, coconut-curried vegetables in this version are perfect with the griddled biscuit dough.
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Ingredients
- 2 Tbsp. canola oil
- 1 1/2 tsp. minced fresh ginger
- 1 clove garlic
- 2 tsp. mild curry powder
- 1 cup shredded carrots
- 1 can chickpeas
- 1 cup unsweetened coconut milk
- 4 cups coarsely chopped Spicy Jerk Vegetables
- Leftover yogurt-scallion sauce
- 1/4 cup Chopped cilantro
- Some sprig cilantro
- salt
- Freshly ground pepper
- all-purpose flour
- 1 tube Pillsbury Grands Homestyle Buttermilk Biscuits
- 4 Tbsp. unsalted butter
Directions
- Step 1In 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.
- Step 2On 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.
- Step 3Spoon 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.
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