The first time I ever tried a curry wrap was at one of the little stands at a local farmers market, there’s this cute place that sells all kinds of Indian spices, chutneys and sauces and even though the market has slim pickins’ for vegans, I can always rely on this place for a curry packed wrap. They’re pretty tasty and since it seemed like an easy enough idea, over time I started making them at home. My wraps usually consisted of leftover curry or aloo gobi (my absolute must have when it comes to Indian food!). I absolutely adore curry and as much as I like the saucy ones, they don’t exactly work well when you try to put them into a wrap, and then roll said wrap, and then end up with curry all over your counters and hands, what? I’ve never done that before……. So even though you can pretty much use any kind of dryish leftover curry, I decided to tell you about one of the recipes I’ve used over and over and over again. It’s got all my favorite curry staples, chickpeas, potato, cauliflower and peas and of course a big ol’ pile of curry powder. Unlike me, you may not need such a big ol’ pile; the curry powder I currently have is pretty bland, back before I knew that spices actually lose their flavor over time, I bought a huge ass bag of the stuff thinking I’d never have to buy curry powder again! Which in theory sounds like a brilliant idea, until you’re left with a big tasteless bag of yellow powder that you can’t bring yourself to throw out for some stupid reason. Does anyone else have trouble throwing away food or is it just me? Seriously, unless there are weird things growing out of it, I keep telling myself that it’s still salvageable! Now I’ve seen a lot of recipes that are basically just mayo-based chicken salad with some curry powder thrown in, but I wasn’t having any of that, I wanted real curry, and with the amount of mayo I’ve been eating lately, it probably wouldn’t kill me to skip it this one time. One of the great things about this recipe is that you can leave out the carrot, raisins and green onion (or leave it in if you’re into that) and just eat the curry over some rice or quinoa or some other elusive grain for dinner, or you can mix it in and fold it up into a flavourful wrap for a filling and delicious lunch. Don’t be afraid to play around with this recipe either, add in some extra heat (or not), leave out those pesky raisins (I’m still lukewarm on the raisins in savory things front) or decrease the curry powder if yours actually tastes like something. I normally like to overcook the potatoes slightly so that they get kind of mashed up with the other ingredients and hold together better. If you happen to have some leftover rice, add some to your wrap along with the curry, or toss in some fresh spinach or arugula to add some green. Geeze, one minute I’m telling you to take something that’s wrapped and ditch the wrap, the next I’m telling you to take something that isn’t wrapped and to wrap it…I swear, there just ain’t no consistency up in here. Lunch Lady Tips:
- These can be pre-made so that you can just grab one and go, just make sure your wrap them up or store them in a container so that the wraps don’t dry out.
- Make it your own! Add different veggies to the curry and play with the spices. Or if you’re allergic to nuts, leave them out.
- Play with the add ins. Along with the curry, add your favourite grain, or leafy green. Or up the flavour with some chutney, hot sauce or hummus. I had mine with some spicy homemade hummus.
- Make the curry at the beginning of your work week, store in a container in the fridge and just fill up a wrap when you need a quick lunch.
CHICKPEA CURRY WRAPS
All your favourite curry ingredients all wrapped up in a whole grain tortilla for a delicious and healthy lunch.
- Oil, for cooking
- 1/3 cup shallots, minced
- 2 cloves garlic, minced
- 1 cup chickpeas
- 2 cups yellow potato, cut into ¼-inch pieces
- 1 cup peas
- 2 cups cauliflower, cut into ½-inch pieces
- 1 tablespoon tomato paste
- 1 tablespoon curry powder
- 1/2 teaspoon ginger powder
- 3/4 teaspoon coriander
- 3/4 teaspoon cumin
- Pinch of cayenne
- Salt & pepper, to taste
- 3/4 cup light coconut milk
- 1 medium carrot, shredded
- 2 tablespoons raisins, chopped
- 2 tablespoons green onion, chopped (about 1 green onion)
- 1/2 cup cashews, toasted and chopped
- 4 to 6 whole grain tortillas
- Bring a medium pot of water to a boil, add the potatoes and cook for 7 minutes, add the cauliflower and cook for 3 to 5 minutes more or until soft. Drain and rinse with cold water.
- In a large pan over medium heat drizzle some oil, add the shallots and garlic and cook for one minute. Add the potato, chickpeas, cauliflower, tomato paste, curry powder, ginger, coriander, cumin, cayenne, salt and pepper, cook for 1 to 2 minutes more, coating everything with the spices.
- Add the coconut milk and cook until most of the liquid has evaporated, you don’t want the mixture to be too wet. Remove from heat.
- Once the curry has cooled slightly, place it in a large bowl and mix in the shredded carrot, raisins, green onion and cashews. Place some of the mixture in the middle of a tortilla along with some rice or spinach, roll up and enjoy!