Curried Vegetable Roti Recipe

Name: Curried Vegetable Roti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a large, deep skillet, heat the oil.
2
Add the zucchini, okra, scallions and chile and season with salt and pepper.
3
Cook over high heat, stirring occasionally, until the vegetables are crisp-tender and lightly browned, about 5 minutes.
4
Add the chickpeas and curry and cook over moderate heat, stirring, for 3 minutes.
5
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.
6
Add the water and scrape up any browned bits stuck to the skillet.
7
Season the vegetables with salt and pepper and stir in the yogurt.
8
Stuff the pitas with the vegetables, garnish with the cilantro sprigs and serve.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Curried Vegetable Roti falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetable Roti

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