My favourite combination of Indian vegetable curry, unites turmeric roasted cumin, coriander and chilli flakes. Fresh coriander is a a must in every Indian curry and provides a refreshing herbal note. Serve the curry as a meatless main dish with rice or in speciality wrap breads. I used spinach and herb wraps in this recipe but whole grain wraps are delicious too.
Irrespective of the socio-economic background in India aloo dum is possibly the most common vegetable curry in India. The basic version which is made of boiled potatoes tempered with Indian spices is a dry sort of curry. But we’re going to go all out and create the flavour explosion by adding some tomato, peas cashews and more.
Preparation: 40 minutes Serves: 8
Curried Vegetable Wraps
Ingredients
- 500 gm potatoes about 4, peeled and cut into cubes
- 4 vegetable oil
- 250 gm cherry tomatoes finely chop 2/3 of them
- 2 green chillies finely chopped
- 1 cup frozen peas
- 1 medium onion very finely chopped
- 3 garlic cloves finely crushed
- ½ knob fresh root ginger finely grated
- ½ cup whole raw cashews
- 1 tbsp paprika
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp salt
- 1 tsp garam masala
- handful chopped coriander leaves to finish
- 8 pieces spinach and herb wrap bread
Instructions
- Heat oil in non-stick pan over moderate heat.
- Add onion and fry until translucent.
- Stir in crushed garlic and ginger, cook until fragrant – appx a minute
- Add all dry spices, salt and cashew, fry for two minute until spices are nicely blended.
- Add chopped tomatoes and green chilli, stir cook until tomatoes reduce (2min).
- Add potatoes and stir until all cubes are coated with the sauce.
- Reduce heat and cook until potatoes are almost cooked - appx 10 minutes. There is no need to add extra water, the moisture in the potatoes and sauce is enough to cook potatoes.
- Throw in remaining whole cherry tomatoes and peas. Cook uncovered until potatoes are fully cooked.
- Turn off the heat and stir in coriander leaves.
- Allow the curry to cool and divide into 6.
- Lay wrap bread on a flat surface.
- Spread curry mixture along one-third of the way from the edge. Fold the small side over the curry and firmly roll all the way.
Tip: If serving as a curry, serve hot with rice, roti or naan bread. Simply stir-in 2 cups of water after step 6.
The nutty, spicy, flavourful curry is so easy to put together once you make it for the first time. The earthiness of the spices toned with freshness of coriander makes the family meal a joyous celebration.
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