Curried Vegetable Roti
- TOTAL TIME: 30 MIN
- SERVINGS: 4
This multiculti recipe is a cross between doubles (a Trinidadian sandwich of fried bread and curried chickpeas) and a kathi roll (essentially an Indian wrap). Grace Parisi folds Indian roti bread around a filling of zucchini, okra, chickpeas, tomato and spinach in a creamy, tangy, curried yogurt sauce.
- 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
- 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.
Plummy, medium-bodied Rosso di Montalcino.
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