Curried Vegetable Wraps
These herby wraps filled with flavourful curried potatos and peas them a perfect meal accompanied with mint coconut yogurt. Make ahead the filling for an instant meal on the go or with the family at home.
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.