Name: Shrimp Roti
Yield: 6 Servings
Ingredients: 4 cups all-purpose flour plus more for surface; 3 tablespoons curry powder; 1 teaspoon kosher salt; 1/4 cup chilled vegetable shortening, cut into 1/2' cubes; Vegetable oil; 1/4 cup vegetable oil; 1 cup chopped onion; 1/3 cup minced peeled ginger; 2 garlic cloves, chopped; 1 tablespoon curry powder; 1 teaspoon garam masala; 1 teaspoon ground allspice; 1 cup each 1/2' cubes of peeled butternut squash, red-skinned sweet potato, Yukon Gold potato, carrots, and unpeeled eggplant; 1 1/2 cups canned unsweetened coconut milk; 1 1/2 pounds uncooked shrimp, peeled, deveined, chopped; Kosher salt, freshly ground pepper; 1/2 cup chopped fresh cilantro; Mango chutney

This shrimp roti recipe is easy enough for a weeknight, thanks to store-bought curry powder.

Recipe notes