Chickpea curry wrap with tamarind chutney
Chickpea curry wrap with tamarind chutney
This can be eaten in a wrap or over rice with a flatbread. The chutney in this recipe is a great accompaniment, but you may also want to try my mint cilantro sauce, which I developed after I originally published this recipe.
Yields: 4 servings
Ingredients
1 ½ cups chickpeas – soaked, cooked, rinsed (canned can also be used)
2 cups sweet potato or squash – cubed and cooked al dente
2 cups kale or spinach – chopped
1 cup peas or green beans – fresh or frozen
½ cup onions – diced
¼ cup broth for sautéing
1 to 1 ¼ cups vegetable broth
½ cup coconut milk (full-fat)
1 tablespoon lemon or lime juice
1 tablespoon palm sugar
1 tablespoon fresh garlic – finely chopped
3 slices fresh ginger
2 teaspoons coconut oil for sautéing
2 tablespoons Ceylon curry or your favourite blend
½ to 1 small red chili – finely sliced
1 teaspoon turmeric
¼ teaspoon salt
⅛ teaspoon black pepper
Steps
Sauté onions and garlic in coconut oil. Add a little broth to help them soften. Add curry, turmeric, ginger, salt and pepper. Cook a few minutes to activate the curry – continue to add ¼ cup of the broth as it reduces.
Add remaining 1 cup of broth, vegetables, sugar, optional peppers and lime juice. Simmer a few minutes. Remove from the heat and stir in coconut milk.
Taste – add additional salt, sugar and or lime juice to taste.
Make it into a wrap or serve it with rice or flatbread. If you are making it into a wrap, you want it to cool down the curry and let it thicken up a bit. I use a wholegrain wrap and then place it in my grill pan to crisp up. You can use something heavy to press it down to cook faster and get crisper. Serve it with the tamarind sauce on the side.
Indian life is a good brand for wraps and chutney. If you want to make your own chutney, try the simple recipe below.
Tamarind apple chutney
Yields: 3 cups
Ingredients
3 cups purified water
¾ cup Tamarind paste
⅔ cup apple (skin on) diced
⅓ cup apple sauce
3 tablespoons cane sugar or 3 pitted dates
1 teaspoon minced fresh ginger
½ teaspoon Hungarian paprika
½ teaspoon cumin powder
½ teaspoon ginger powder
Steps
Combine all the ingredients except diced apple in a high-speed blender. Blend until smooth. Fold in diced apple. Store in glass container in the refrigerator. It will last about 10 days.
