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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Curried Vegetable Roti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions