Vegetarian curry wrap with Indian coleslaw and cucumber raita

Veggie curry wrap Recipe

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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