Caribbean Butternut Squash & Chickpea Roti with Spicy Yoghurt Sauce - Ainsley Harriott

Name: Caribbean Butternut Squash & Chickpea Roti with Spicy Yoghurt Sauce - Ainsley Harriott
Cuisine: American, Latin American, Caribbean
Ingredients: 2-3 tbsp light olive oil or coconut oil; 1 onion, thinly sliced; ½ scotch bonnet pepper, deseeded and finely chopped; 2-3 garlic cloves, minced; 400g butternut squash, peeled, deseeded and sliced; 1 x can of chickpeas, drained; 1 tbsp Caribbean curry powder; ½ tsp turmeric; 1 tsp ground cumin; 1 tsp salt; 150ml coconut milk; 80ml water; 1 tsp picked fresh thyme leaves; 2 tsp caster sugar; ½ lime, juiced; 1 tbsp chopped fresh coriander; 225g plain flour; ½ tsp salt; 1 tsp baking powder; 200ml water; vegetable oil or clarified butter/ghee; 4 tbsp Greek-style yoghurt, vegan; 1 tbsp chopped mint; ½ lime, for squeezing; hot pepper sauce