Name: Bombay tortillas with spiced squash, peas and coconut yogurt
Yield: Serve 4
Cuisine: Mexican
Ingredients: 325 g butternut squash or pumpkin, peeled and cut into 2 cm dice; 1 teaspoon cumin seeds; ½ teaspoon ground coriander; 1 onion, chopped; 100 g fresh or frozen peas; 100 g freshly grated vegetarian mild cheddar cheese; 2 tablespoons ghee or unsalted butter; 200 g tinned plum tomatoes, chopped; 8 flour tortillas; coconut yogurt; 100 g sunblush tomatoes; 1 poblano chilli, roasted (see PG TIPS); 2 tablespoons chopped fresh coriander

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A real East-meets-West dish here. Mexican flour tortillas - a staple of Mexican eating - form a wrap for a spiced squash and pea filling and are then baked under a thin veil of yogurt and mild cheese.