Potato Chickpea Curry Wraps
Posted in /Cooking/Entrees/Vegetarian on Saturday, July 15, 2017
These homemade curry wraps are outstanding. And this recipe makes enough for a small army...or 10-15 servings!
Ingredients
2 medium onions; chopped fine
4-5 cloves garlic; minced
3 inch ginger; grated
4-5 green chillies; minced (can be reduced to 1-2 chillies for less spicy version)
400 g crushed tomatoes or 2 cups diced and blended fresh tomatoes
2 Tbsp tomato paste
2 cans chickpeas (rinsed and drained)
4 large pre-boiled cubed potatoes
1 tsp cumin seeds
2 tsp mustard seeds
2 heaping tsp cumin/coriander powder
1 tsp turmeric
3 Tbsp oil
salt to taste
3-4 Tbsp sliced cilantro leaves for garnish
10-15 Pre-made rotis/chapattis/tortilla
Curry Directions
1. Heat the oil in a large pan. Add the cumin and mustard seeds. After they have popped add the onion and sautee until golden brown.
2. Add the tomatoes, tomato paste, garlic, ginger and chillies, decrease the heat and cook for 7-8 minutes, until it is like a thick sauce, then add the cumin, coriander, salt and turmeric powders, and mix and cook for a few minutes.
3. Add the pre oiled and diced potatoes, and cans of chickpeas. Mix so the potatoes and chickpeas are coated with the tomato sauce, cover and cook about 7-8 minutes.
Wrap Directions
4. Sprinkle the roti with a little bit of water and heat in a pan or in the oven for a few minutes.
5. Spread some of the curry in the middle of the roti and roll the roti
6. Garnish with cilantro and serve hot with Kachumber Salad
Yield: 10-15 wraps
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