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Veggie curry wrap Recipe

A chickpea and potato bhuna curry wrapped in a rich, spicy tomato sauce, then baked until crispy. Served with a crunchy, bhuna-spiced Indian coleslaw and a side of creamy raita.
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Total Time 50 minutes
Course Main Course
Cuisine Indian
Servings 2

Ingredients
  

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

Instructions
 

  • 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
  • half fill a pan with water and boil, peel and cut th, e potatoes into cubes, add the potatoes to the pan, cook till soft with a slight bite, Drain and set a sidewash the coriander, remove the leaves from the stalks add to the salad and mix
  • 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
  • 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
  • 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
  • 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
  • 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
  • drain the chickpeas and wash, add the chickpeas to the frying pan, mash some of the chickpeas with a fork
  • 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
  • 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
  • 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
  • remove the wraps from the oven, cut the wraps into triangles, serve with raita and Indian coleslaw
Keyword Veggie curry wrap Recipe
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