Recipe PDF

Serves 4 to 6 / Vegetarian / Lactose / Gluten / Egg

Vegetable Gulai Ingredients from HFM

1 Aubergine, cut into 4cm batons

1 Onion, chopped

2 Carrots, peeled and sliced

4 Red Potatoes, peeled and cut into small chunks

1 jar Sakinah’s Gulai Paste

400g Tenderstem Broccoli

20g Chopped Coriander

Vegetable Gulai Store Cupboard Ingredients (not included)

2 tbsp Vegetable Oil for the curry

4-5 tbsp Vegetable Oil for the aubergine

300-400ml Water or Vegetable Stock

3 tbsp Plain Yoghurt, more if needed

Roti Canai Ingredients from HFM

480g Strong Flour

2 Tablespoons Caster Sugar

1 Egg, beaten

50g Butter, melted

2 tsp Vegetable Oil

Roti Canai Store Cupboard Ingredients (not included)

1 tsp Salt

300ml Water

2 tsp Vegetable Oil

Method

1. Combine strong flour, sugar, salt, egg, 1 tablespoon of the melted butter (15ml), and water for roti canai in a mixing bowl. Mix with your hands until a rough dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.

2. Divide dough into eight equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate and cover with cling film then refrigerate.

3. Meanwhile, pan fry the aubergine in vegetable oil until golden. Drain and set aside.

4. In a separate pan, sauté the onion in hot oil until softened.

5. Add the Gulai paste, carrots, potatoes and liquid. Bring to boil and simmer until carrots are tender.

6. Meanwhile, place remaining melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with cling film and let it warm up slightly, about 10 minutes.

7. Press on top of the cling film to flatten warmed dough. Remove cling film and add a bit more butter. Stretch each piece from the centre out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.

8. Sprinkle on more melted butter, then pull two sides in towards the centre until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with cling film and flatten the roti canai one more time, then repeat with the remaining dough

9. Go back to the Gulai and stir in the fried aubergine and broccoli. Cook for a few minutes until the broccoli has softened and the vegetables have soaked up the sauce.

10. Meanwhile, add some melted butter to a skillet set over a medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.

11. Remove from the skillet and push the roti canai inwards with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.

12. Remove the Gulai pan from the heat and add 2-3 tbsp yogurt into the curry. Give a gentle stir and taste the curry to know if more yogurt is needed.

13. Garnish with chopped coriander and serve with the Roti Canai.

14. Enjoy!