Vegetarian curry wrap with Indian coleslaw and cucumber raita

Veggie curry wrap Recipe

Name: Veggie curry wrap
Prep time: 30 min
Cook time: 60 min
Total time: 60 min
Cuisine: Indian
Ingredients: 2 whole baking potatoes; black pepper (to taste); 2 tsp brown mustard seeds; 1 whole carrots; 1 tsp chilli flakes; 2 tsp coriander seeds; 0.5 whole cucumber; 1 tsp cumin seeds; 1 tsp fennel seeds; 0.5 whole fresh chilli; 14 sprig fresh coriander; 2 cm fresh ginger; 2 tsp fresh lemon juice; 3 cloves garlic; 0.5 whole lemon; 2 tbsp olive oil; 1 whole onions; 0.5 whole red onions; salt (to taste); 1 tin small tin chickpeas; 2 tbsp sunflower oil; 1 tin tinned tomatoes small; 150 ml water; 90 grams white cabbage; 2 single wraps; 180 ml yoghurt

50 Minutes

Serves: 2

A chickpea and potato bhuna curry in a rich and spicy tomato sauce all packed into a wrap and baked till crisp, served with a crunchy bhuna spiced Indian coleslaw and a creamy raita

Recipe Ingreds

Curry

2 tsp brown mustard seeds
1 tsp chilli flakes
2 tsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
0.5 whole fresh chilli
2 cm fresh ginger
3 cloves garlic
salt (to taste)
150 ml water
black pepper (to taste)
2 tbsp sunflower oil
4 sprig fresh coriander
2 whole baking potatoes
1 whole onions
2 single wraps
1 tin small tin chickpeas
1 tin tinned tomatoes small

Raita

0.5 whole cucumber
4 sprig fresh coriander
2 tsp fresh lemon juice
180 ml yoghurt

coleslaw

0.5 whole red onions
2 tbsp olive oil
0.5 whole lemon
6 sprig fresh coriander
90 grams white cabbage
1 whole carrots

Recipe with pictures Steps

Step 1

heat the frying pan
ensure the pan is hot
Add the chilli flakes and all the seeds to the frying pan and stir continuously until the seeds are a darker shade
empty into a mortar or spice grinder
grind the seeds

step 2

half fill a pan with water and boil
peel and cut the potatoes into cubes
add the potatoes to the pan
cook till soft with a slight bite
Drain and set a side

Step 3

while the potatoes are cooking make the coleslaw
wash and chop the cabbage into fine strips
peel and grate the carrots
peel and slice the red onions
add the vegetables to the large bowl

Step 4

make the dressing for the coleslaw
take a 1/3 of the ground seeds and add to the bowl
squeeze the lemon(s) and add to the bowl
add the oil to the bowl
mix the dressing ingredients together
add the dressing to the cabbage and carrot mixture and mix
wash the coriander, remove the leaves from the stalks add to the salad and mix

Step 5

heat the frying pan with the oil
add the potatoes
cook till the potatoes are just starting to colour
Add about a quarter of the spice mix to the potatoes
cook for 5 or 10 minutes on a medium heat
remove the potatoes from the pan

Step 6

while the potatoes are cooking
peel and grate the cucumber
squeeze the lemon(s) .
wash and finely chop the fresh coriander
place all the raita ingredients in a bowl
stir to mix the ingredients
Refrigerate

Step 7

peel and slice the onions
add the onions to the frying pan
peel and grate the ginger
wash and finely chop the chilli
peel and crush the garlic using the garlic crusher or chop finely
add the garlic, chilli and ginger
cook for a minute or two

Step 8

drain the chickpeas and wash
add the chickpeas to the frying pan
mash some of the chickpeas with a fork

Step 9

add the spices to the frying pan
cook for a minute or two and then add the tomatoes
add the water
taste and season with salt and pepper if necessary
cook till the curry is dry

step 10

set the oven to 165C 365F or gas mark 3
return the potatoes to the pan
wash and finely chop the fresh coriander
add the coriander to the pan
cook for a minute or two

Step 11

oil the baking tray using a pastry brush
place a wrap onto the baking tray
add the curry to the centre of the wrap
fold the tortilla over
add a little oil around the edges and press them down to seal
place in the oven for 10 minutes till golden brown

Step 12

remove the wraps from the oven
cut the wraps into triangles
serve with raita and Indian coleslaw

Recipe Utensils

1 baking tray
3 chopping board
1 fish slice
1 frying pan with lid
1 Garlic crusher
3 grater
1 large bowl
3 large knife
2 lemon squeezer
1 medium pan
1 mortar and pestle
1 pastry brush
2 small bowl

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About our vegetable curry wrap recipe

A delightful dish that not only satisfies your taste buds but also aligns with a healthy eating lifestyle. Packed with curry spices and fresh vegetables, this recipe offers a delightful alternative for meat eaters seeking to incorporate more plant based options into their diet. Combining the richness of chickpeas and potatoes with a medley of aromatic spices, these wraps are a perfect balance of savoury flavours and textures. Paired with a refreshing Indian coleslaw and a creamy raita, this dish promises a fulfilling meal that will leave you craving more. Whether you're a seasoned vegetarian or simply looking to cut back on meat consumption, these spiced chickpea potato wraps are sure to become a favourite in your kitchen.

How to make our plant-based vegetable wrap

This recipe combines the flavours of a fragrant curry with a refreshing Indian-inspired coleslaw and a cooling raita, all wrapped up in a crispy tortilla. To make this recipe blend together the aromatic spices. Add some of the spice mix to the frying pan with par-boiled potatoes cook till crisp. Then make the curry sauce by cooking the onions, with the chilli, ginger and garlic. chickpeas, and tomatoes stirred to combine and cook on the stove top and leave to cook until rich and flavourful. Meanwhile, make the coleslaw with a mix of cabbage, carrots, and red onions tossed in a zesty dressing made with lemon juice and ground spices. The raita provides a creamy contrast, with grated cucumber, fresh cilantro, and tangy yogurt. Once assembled, the curry-filled wraps are baked until golden brown, creating a satisfying and well-rounded meal bursting with vibrant tastes and textures.

When to serve our veggie chickpea wrap

The best time to indulge in this versatile recipe is during the vibrant seasons of spring, summer, and autumn when fresh produce is abundant and appetites crave wholesome meals. Whether enjoyed for lunch or dinner, this dish is a celebration of flavours and textures, and a great meal for both individuals and families alike. Crafted with health-conscious eaters and meat lovers in mind, it offers a delightful alternative for those seeking a stronger plant-based diet without compromising on taste. With a tantalizing blend of spices and a refreshing coleslaw featuring crisp cabbage and carrots, every bite is a symphony of taste. For younger palates, customise the spices by simply adjust the spice levels accordingly. Whether you're savouring it under the warm sun or indoors on a crisp evening, this dish promises a satisfying and nutritious feast for all occasions.

What makes our curried vegetable bhuna wrap the best

The essence of the ultimate curry wrap lies in its masterful blend of flavours and textures, with the bhuna spice mix reigning as its star ingredient. This recipe ingeniously combines hearty chickpeas and potatoes, known for their ability to absorb and complement the rich curry flavours, creating a harmonious marriage of taste and substance. The inclusion of crunchy coleslaw, bursting with freshness from cabbage, carrots, and red onions, perfectly balances the warmth of the curry. Adding to its healthful allure, a refreshing raita provides a cooling contrast, marrying cucumber, lemon, and coriander for a delightful accompaniment. As each element harmonizes, enveloped within a golden-brown wrap, it's evident that this culinary masterpiece not only tantalizes the taste buds but also offers a wholesome and nourishing dinner

Other vegetarian curry recipes

Cauliflower and Potato Curry served with Brown Rice

Thai Vegetable Curry with Rice

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35 Minutes