Enjoy all the goodness of a warm vegetable curry tucked into easy-eating wraps. We've swapped the usual potatoes for protein-rich chickpeas.
- Prep time 10 minutes
- Total time 45 minutes
- Portion size 6 servings
- 3 cloves garlic , smashed
- 1 small onion , quartered
- 1 teaspoon grated fresh ginger
- 2 tablespoons vegetable oil
- 1 tablespoon packed brown sugar or liquid honey
- 2 teaspoons Madras curry powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne pepper
- half head cauliflower , cut in bite-size florets (about 3 cups)
- 1 can (398 mL) diced tomatoes , drained
- 1 can (540 mL) chickpeas , drained and rinsed
- 1 can (400 mL) light coconut milk
- 1/2 teaspoon sea salt
- 5 cups packed baby spinach
- 6 whole wheat soft flour tortillas (9 inches), warmed
In food processor, pulse together garlic, onion and ginger, scraping down side occasionally, until finely chopped and onion is beginning to look mushy.
In nonstick skillet, heat oil over medium heat; cook onion mixture, stirring often, until softened, about 7 minutes. Add brown sugar, curry powder, cinnamon and cayenne pepper; cook, stirring often, for 2 minutes.
Stir in cauliflower, tomatoes, chickpeas, coconut milk and salt. Bring to boil over high heat; reduce heat and simmer, stirring often, until cauliflower is softened and most of the liquid is absorbed, about 25 minutes. Finely chop 2 cups of the spinach; stir in.
Arrange tortillas on flat surface; sprinkle with remaining spinach. Dollop onion mixture over top; roll up tightly and serve.
Nutritional facts Per serving: about
- Fibre 23 g
- Sodium 835 mg
- Sugars 9 g
- Protein 25 g
- Calories 405
- Total fat 13 g
- Potassium 357 mg
- Cholesterol 0 mg
- Saturated fat 4 g
- Total carbohydrate 64 g
- Iron 36
- Folate 41
- Calcium 8
- Vitamin A 25
- Vitamin C 65