Winter Squash Potato Veggie Roti Wraps

1. In a dry pan, toast the cumin, coriander, turmeric, marjoram, and black pepper on medium heat for 2 minutes, stirring constantly. Remove from heat and set aside.
2. In a medium skillet, heat oil on medium until it shimmers. Add onion and ginger (and jalapeno, if using) and cook a few minutes until onion becomes translucent.
3. Add squash, potato, and garlic and cook on medium for 5 minutes stirring often until the squash turns slightly translucent. Add the paprika and salt, and stir to coat.
4. Add the tomato, cilantro, cayenne, and the toasted spices; stir well. Add the water and heat until boiling. Turn heat to low and let simmer uncovered for 10 minutes stirring occasionally.
5. After 10 minutes, the water should be mostly reduced and the squash and potato should be soft and tender. When the squash and potato are tender, remove from heat, add the squeeze of lime and serve wrapped in roti.
This recipe is only for the roti filling. You need to make your own roti or buy them from a store that carries Indian or West Indian foods. (If roti is not available, you can substitute a flour tortilla or any soft flat bread suitable for wrapping.)
Source of recipe: I love roti wraps! This is my personal specialty roti filling inspired from some of the best vegan roti restaurants in Toronto. It has a yummy ginger spice to it, but feel free to add some hot sauce or hot peppers of your choice if you like them extra spicy. I hope you enjoy it as much as my family does!