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.
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
Instructions
- Start with breaking down the cauliflower into large chunks.
- 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.
- 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.
- 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!
- 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.
- Add the ginger and sauté for a minute more.
- Reduce the heat to medium, and then add the salt, garam masala, and cayenne, and sauté for one minute.
- Add the mashed cauliflower, chickpeas, and cilantro and stir well, cooking for 3-5 minutes more.
- Remove from heat, and let cool slightly.
- To make the garlic yoghurt sauce (if using) whisk together plain yoghurt, crushed garlic, and add salt and pepper to taste.
- 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.
- Serve with garlic yoghurt sauce if desired.
Based on the recipe from https://www.heynutritionlady.com/curried-cauliflower-chickpea-wraps/
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