Ingredients Jump to Instructions ↓

  1. 1/4 cup(s) vegetable oil

  2. 3/4 pound(s) zucchini (about 2 small) , cut into 3/4-inch pieces

  3. 1/2 pound(s) okra , tops trimmed

  4. 4 scallions , cut into 1/2 -inch pieces

  5. 1 serrano chile , seeded and thinly sliced

  6. Salt and freshly ground pepper

  7. 1 can(s) (15-ounce) chickpeas , drained

  8. 1 1/20 tablespoon(s) Madras curry powder

  9. 1 large tomato , coarsely chopped

  10. 4 ounce(s) baby spinach (4 cups)

  11. 2 tablespoon(s) water

  12. 1/4 cup(s) plain whole-milk yogurt

  13. 4 large pita breads , warmed

  14. Cilantro sprigs , for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  2. Wine Recommendation: Plummy, medium-bodied Rosso di Montalcino: 2004 Conti Costanti.


Send feedback