Curried Vegetable Roti  Curried Vegetable Roti 983 curried vegetable roti

Curried Vegetable Roti

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recipe image  Curried Vegetable Roti e9de4f138572a28e6e70cdfa6fcd847a

Recipe By: Grace Parisi
This multiculti recipe is a unsuitable 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 spherical a filling of zucchini, okra, chickpeas, tomato and spinach in a creamy, tangy, curried yogurt sauce.

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  • 1/4 c. vegetable oil
  • 3/4 lb. zucchini (about 2 runt)
  • 1/2 lb. okra
  • 4 scallions
  • 1 serrano chile
  • Salt and freshly floor pepper
  • 1 can chickpeas
  • 1 1/2 tbsp. madras curry powder
  • 1 colossal tomato
  • 4 oz. toddler spinach (4 cups)
  • 2 tbsp. water
  • 1/4 c. simple complete-milk yogurt
  • 4 colossal pita breads
  • cilantro sprigs


    1. Step 1In a colossal, deep skillet, heat the oil. Add the zucchini, okra, scallions and chile and season with salt and pepper. Cook dinner over excessive heat, stirring now and again, except the vegetables are crisp-delicate and evenly browned, about 5 minutes. Add the chickpeas and curry and cook dinner over common heat, stirring, for 3 minutes. Add the tomato and spinach and cook dinner, stirring now and again, except the spinach is wilted and the tomato is good beginning to melt, about 3 minutes. Add the water and scrape up any browned bits stuck to the skillet. Season the vegetables with salt and pepper and trail in the yogurt. Stuff the pitas with the vegetables, garnish with the cilantro sprigs and assist.
    2. Step 2Wine Advice: Plummy, medium-bodied Rosso di Montalcino: 2004 Conti Costanti.

Zucchini  Curried Vegetable Roti 54f638bb5ab24   illustration zucchini xl

Illustration by Michael Toland

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