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Curried Vegetable Roti
Ingredients
  • ¼ cup vegetable oil
  • ¾ pound zucchini (about 2 small), cut into ¾-inch pieces
  • ½ pound okra, tops trimmed
  • 4 scallions, cut into ½ -inch pieces
  • 1 serrano chile, seeded and thinly sliced
  • Salt and freshly ground pepper
  • One 15-ounce can chickpeas, drained
  • 1 ½ tablespoons Madras curry powder
  • 1 large tomato, coarsely chopped
  • 4 ounces baby spinach (4 cups)
  • 2 tablespoons water
  • ¼ cup plain whole-milk yogurt
  • 4 large pita breads, warmed
  • Cilantro sprigs, for garnish
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