Curry-spiced vegan aloo gobi wraps with coconut milk
Discover the rich flavors of our Curry-Spiced Vegan Aloo Gobi Wraps with Coconut Milk recipe. This delightful dish combines tender potatoes, nutritious lentils, and fresh cauliflower, all seasoned with aromatic spices like curry powder, cumin, and cloves. Simmered in a fragrant coconut milk sauce and wrapped in soft tortillas, it’s a hearty and satisfying meal perfect for any time of the day. Enjoy a taste of comfort with these easy-to-make wraps that are sure to become a favorite in your plant-based cuisine repertoire.
Cook time 35 min
Prep time 5 min
Ingredients:
1 tbsp coconut oil1 onion
2 garlic cloves
2 potatoes
1/2 cup lentils
1 tsp salt
1 tbsp curry powder
1.50 tsp ground cumin
1/4 tsp cloves powder
1 tbsp canned tomato paste
4 cups cauliflower
3 cups water
1/4 tsp red pepper (spice)
1/4 cup coconut milk
4 tortillas
Experience the rich flavors of Indian cuisine with our Curry-spiced vegan aloo gobi wraps, a delightful combination of spiced potatoes, cauliflower, and lentils cooked in aromatic spices and creamy coconut milk. Wrapped in a warm tortilla, this plant-based dish is both nutritious and satisfying, perfect for a comforting weeknight dinner.
Instructions:
- Finely chop the onion.
- Mince the garlic cloves.
- Dice the potatoes into small cubes.
- Rinse the lentils under cold water.
- Separate the cauliflower into small florets.
- In a large pan or skillet, heat the 1 tablespoon of coconut oil over medium heat until melted.
- Add the chopped onion to the skillet and sauté for 3-4 minutes, until softened and translucent.
- Add the minced garlic and cook for another 1-2 minutes, stirring frequently to prevent burning.
- Stir in 1 tablespoon of curry powder, 1.5 teaspoons of ground cumin, and 1/4 teaspoon of ground cloves. Cook for 1-2 minutes until the spices become fragrant.
- Add the 1 tablespoon of tomato paste to the skillet and mix it with the onions and spices. Cook for 1-2 minutes.
- Add the diced potatoes, rinsed lentils, and cauliflower florets to the skillet. Stir well to coat with the spice mixture.
- Pour in the 3 cups of water and add 1 teaspoon of salt. Stir to combine.
- If you prefer a spicier dish, add 1/4 teaspoon of red pepper flakes.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 20-25 minutes, or until the potatoes, lentils, and cauliflower are tender.
- Once the vegetables are tender, stir in the 1/4 cup of coconut milk and let it cook for an additional 2-3 minutes. This will give the dish a creamy texture and enhance the flavor.
- While the curry is finishing, warm the tortillas either in a dry skillet over medium heat or in the microwave for about 30 seconds, until pliable.
- Spoon a generous portion of the aloo gobi mixture onto the center of each tortilla.
- Fold in the sides of the tortillas, then roll them up tightly.
- Serve the wraps immediately, either plain or with a side of chutney or raita.
Tips:
- Par-boil the potatoes before adding them to the pan for a softer texture and quicker cooking time.
- Use full-fat coconut milk for a richer, creamier sauce.
- Toast the tortillas lightly before wrapping to add an extra layer of flavor and warmth.
- Garnish with fresh cilantro or a squeeze of lime juice to enhance the final presentation and taste.
- Feel free to add other vegetables such as spinach or peas for additional nutrition and variety.
Enjoy your expertly crafted Curry-spiced vegan aloo gobi wraps, bursting with flavor and texture. Whether you're a seasoned vegan or just looking to explore new culinary adventures, these wraps are sure to become a favorite in your meal rotation. Share them with friends and family, and savor the goodness of plant-based eating.
Nutrition per serving
4 ServingsCalories 380kcal
Protein 14g
Carbohydrates 66g
Fiber 11g
Sugar 6g
Fat 9g
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