Curried Vegetable Roti
Ingredients
- 1/4 cup vegetable oil ⓘ
- 3/4 pound zucchini (about 2 small), cut into 3/4-inch pieces ⓘ
- 1/2 pound okra, tops trimmed ⓘ
- 4 scallions, cut into 1/2 -inch pieces ⓘ
- 1 serrano chile, seeded and thinly sliced ⓘ
- Salt and freshly ground pepper
- One 15-ounce can chickpeas, drained ⓘ
- 1 1/2 tablespoons Madras curry powder
- 1 large tomato, coarsely chopped ⓘ
- 4 ounces baby spinach (4 cups) ⓘ
- 2 tablespoons water ⓘ
- 1/4 cup plain whole-milk yogurt ⓘ
- 4 large pita breads, warmed ⓘ
- Cilantro sprigs, for garnish ⓘ
Instructions
- In a large, deep skillet, heat the oil.
- Add the zucchini, okra, scallions and chile and season with salt and pepper.
- Cook over high heat, stirring occasionally, until the vegetables are crisp-tender and lightly browned, about 5 minutes.
- Add the chickpeas and curry and cook over moderate heat, stirring, for 3 minutes.
- Add the tomato and spinach and cook, stirring occasionally, until the spinach is wilted and the tomato is just beginning to soften, about 3 minutes.
- Add the water and scrape up any browned bits stuck to the skillet.
- Season the vegetables with salt and pepper and stir in the yogurt.
- Stuff the pitas with the vegetables, garnish with the cilantro sprigs and serve.
Nutrition & Diet Analysis (per serving)
438
kcal
22% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).