Vegan roti recipe

Peel the potatoes and cut into chunks that are roughly the same size.
Peel and slice the onion and garlic.
Cut off the tips from the green beans and cut into bite sized pieces.

In a pot or casserole, heat up 1 dollop of vegan butter.
Add in the vegan chicken pieces and salt and pepper. Fry until the pieces are brown.

Add in the onion and garlic and fry until the onion is translucent, then add in the potatoes and the curry powder.
Stir through and add the vegetable stock.
The potatoes should be covered with the stock. Add in the madame jeanette.
Cover with a lid and simmer for around 30 minutes, stirring occasionally.

While the curry is bubbling, melt the other dollop of vegan butter in a smaller pot.
Add in the green beans and half a vegetable stock cube.
Keep on a low heat and stir occasionally for around 15 minutes.

After 30 minutes, remove the madame jeanette and turn off the heat.
Serve with chickpea roti or pita.