Here's a delicious canapé idea - roti flatbread moulds filled with a fruity, creamy vegetarian curry, flavoured with an array of fragrant spices and packing a cheeky chilli punch!
A great alternative to the usual meat-heavy Christmas canapés
Soya Chunks or vegetables can be used instead of Soya Mince
Dissolve the two stock cubes in 500ml boiling water, then stir in the soya mince before covering and leaving for at least half an hour.
Toast the coriander seeds, cumin seeds, dried chillies and cardamom pods in a dry frying pan until the coriander seeds start to ‘jump’, then whizz them up in a spice blender, or grind with a pestle and mortar.
Chop the onions and garlic into a small dice.
Put a tablespoon of ghee into a large, heavy-bottomed pan and place on a low to medium heat.
Add the chopped onions and garlic.
Cook slowly, stirring occasionally, until everything's soft and meltingly sweet.
Add the ground spice blend, turmeric and mustard seeds and stir in.
Squeeze what water you can out of the soya mince, either with your hands or by pressing down on it with a spoon in a sieve, then add this to the pan.
Stir for a couple of minutes before adding the Coconut Milk and Mango Chunks
Simmer on a low heat, stirring occasionally, while you prepare the rotis.
Mix the wholemeal flour, chickpea flour and salt with a tablespoon of ghee (rubbing it between your fingers until it’s dispersed in the flour.
Add the nigella seeds and enough cold water to bring it together, then work it into a smooth ball of dough.
Melt another tablespoon of ghee, and use it to grease a muffin tin with a pastry brush.
Roll walnut-sized balls of the dough into flat spheres with a rolling pin or a tortilla press before placing them in the muffin tin.
Press them down and brush the tops with the rest of the melted ghee.
Bake them for around 15 minutes and set aside.
Add the coriander leaf to the curry mixture and stir in well.
Taste it and add salt as required.
Mix the cornflour with a splash of cold water, then add to the mixture and stir well.
Turn off the heat.
Once the bases are cool, store in an airtight container.
Once the curry mixture is cool it can be refrigerated until needed.
Before serving, bring the mixture to room temperature and spoon into the bases, topping with sliced fresh chilli, coriander leaf or a sprinkling of mustard seeds.
These canapés can also be gently reheated before serving.
Make sure everyone has a plate, to avoid turmeric stains on the carpet!