Bombay tortillas with spiced squash, peas and coconut yogurt

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

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.

Ingredients

2 tablespoons ghee or unsalted butter
1 onion, chopped
1 poblano chill

Americas
Mexico
Main course
Vegetarian

Method

Preheat the oven to 200°C/400°F/gas mark 6. In a large frying pan, heat the ghee or butter, add the onion and cook for 2-3 minutes