Ingredients
1/4 c. vegetable oil
3/4 lb. zucchini (about 2 small)
1/2 lb. okra
4 scallions
1 serrano chile
Salt and freshly ground pepper
1 can chickpeas
1 1/2 tbsp. madras curry powder
1 large tomato
4 oz. baby spinach (4 cups)
2 tbsp. water
1/4 c. plain whole-milk yogurt
4 large pita breads
cilantro sprigs
Preparation
Step 1In 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.Step 2Wine Recommendation: Plummy, medium-bodied Rosso di Montalcino: 2004 Conti Costanti.
