Mushroom Curry Roti Recipe by Judy Joo | Yummly
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Mushroom Curry Roti

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Roti is a common Indian bread — except when it's not. In the Caribbean, roti refers to a lentil-based flatbread wrapped around a hearty curry filling, like Judy makes in this lesson. To buy specialty ingredients used in this recipe, visit Snuk Foods.


  • 2 garlic cloves
  • 1/2 zucchini
  • 1/2 medium white onion
  • 3 ounces shiitake mushrooms (destemmed)
  • 13 ounces baby Yukon gold potatoes
  • cooking oil (enough to coat bottom of pot)
  • 4 cups vegetable stock (for curry, add in increments)
  • 2 tablespoons Snuk® Dried Curry Leaves (or substitute with a mix of lime zest, 1 lime for every 8 curry leaves and basil leaves, same number as curry leaves)
  • 3 tablespoons Mama Lam's® Malaysian Curry Paste (or substitute with 1 tsp. curry powder for every Tbsp. curry paste)
  • 2 tablespoons Yugeta® Double Brewed Soy Sauce (or substitute with regular soy sauce)
  • 1 can chickpeas (drained and rinsed, 1 can is 15 oz.)
  • 4 roti
  • Snuk® Shichimi Togarashi (or substitute with 3 parts cayenne pepper and 1 part black or white sesame seeds; for garnish, optional)
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    Sydney a year ago
    Super liquid. More like soup. I did have to sub curry powder instead of the paste, but had to add a bunch of cornstarch to get it to thicken, and remove a bunch of liquid. Limited ingredients though right now because quarantine.
    Gretchen Allman a year ago
    Excellent make again