Curried Cauliflower Chickpea Wraps

Wait :

These Curried Cauliflower Chickpea Wraps area unit a healthy, spicy make-ahead meal! simply vegetarian and gluten-free, created with warming Indian spices, these wraps area unit freezer-friendly to boot! I’ve been engaged on these curried cauliflower chickpea wraps for a short while currently, and I’m happy to mention that they’re just about excellent. They’re quite like dish meets turnover, however we’ve replaced the potato that’s generally in a very turnover with smashed cauliflower for a wrap that’s means less of a carb-on-carb scenario.

https://www.heynutritionlady.com/curried-cauliflower-chickpea-wraps/

Then you’re planning to sauté the onion in a very huge pot, and once it gets a small amount brunet  you’ll chuck within the ginger and spices. In goes the mashed cauliflower, the chickpeas, and a decent quantity of cilantro. THAT’S IT! Your filling is finished and you’re able to roll!

The curried cauliflower chickpea filling is 100% vegetarian and protein free. If you would like to stay your wraps entirely vegetarian, skip the garlic yogurt sauce I’ve served them with, or replace the yogurt with a vegetarian various like cashew cream.

Ingredients
For the wraps

  • 1 medium head of cauliflower about 900g / 2lbs once trimmed
  • 3 Tbsp extra virgin olive oil
  • 1 medium yellow onion diced
  • 1 Tbsp finely minced or grated ginger
  • 1 tsp salt
  • 1 Tbsp garam masala
  • 1 tsp cayenne pepper
  • 2 x 14 oz can chickpeas or 3 cups cooked chickpeas, drained and rinsed well
  • 1/2 cup finely chopped cilantro leaves and stems
  • 6 large whole wheat tortillas

Garlic yoghurt sauce

  • 1 cup full-fat plain yoghurt
  • 1 clove garlic crushed
  • salt and pepper
www.esayratatouille.blogspot.com


Instructions

  1. Start with breaking down the cauliflower into large chunks.
  2. Place cauliflower chunks into a pot, cover with water, add a pinch of salt, and bring to the boil over high heat. Reduce to a simmer, cover, and simmer until cauliflower is tender (but not mushy!) about 15-20 minutes.
  3. Drain the cauliflower, and using a potato masher, mash it roughly. There should still be some chunks, but mostly mashed. Set this aside to cool a bit.
  4. While the cauliflower is boiling, set a large pot over medium-high heat. This is the pot in which you'll mix everything together in the end, so make sure it's large enough!
  5. Add the olive oil to the pot to heat, then add the onions and sauté for 5-7 minutes, until they're just beginning to brown.
  6. Add the ginger and sauté for a minute more.
  7. Reduce the heat to medium, and then add the salt, garam masala, and cayenne, and sauté for one minute.
  8. Add the mashed cauliflower, chickpeas, and cilantro and stir well, cooking for 3-5 minutes more.
  9. Remove from heat, and let cool slightly.
  10. To make the garlic yoghurt sauce (if using) whisk together plain yoghurt, crushed garlic, and add salt and pepper to taste.
  11. Spoon about 1/6th of the filling into the center of each tortilla. Fold one side over towards the center, fold the edges in, and roll up like a burrito.
  12. Serve with garlic yoghurt sauce if desired.

Komentar