Cauliflower, potato and chickpea curry wraps with raita and crunchy cabbage relish

Cauliflower, potato and chickpea curry wraps recipe

This is such a delicious way to fill a wrap that I ate it for three meals in a row - I kid you not. The mildly spiced curry, the crunchy cabbage salad and the refreshing raita, served together in a wholegrain wrap - for me that's pretty close to heaven on a plate.

The cauliflower, potato and chickpea curry is mild, because it has no chilli in it, but it's still packed full of flavour. If you aren't serving this to kids you could add in some chilli powder or flakes. I figured that there would be zero chance of my kids eating the crunchy cabbage salad so I covered it in chilli flakes - then of course Baby S tried to help himself. Another lesson learnt (always give your kids a chance to try new things...and don't coat them in chilli just in case!). 

I served this like fajitas, so put all the dishes out on the table, with a wrap on each plate, so we could all help ourselves. R just ate the curry BUT ate all of his cauliflower and chickpeas, as well as the potatoes, and thoroughly enjoyed every mouthful. How's that for progress? Miss R and Baby S had curry and raita. Miss R at first just ate the potatoes - she ate her wrap in a deconstructed style - ie not wrapped up - but eventually ate her cauliflower too. Baby S ate everything and had seconds - I'm keeping everything crossed that his amazing eating continues.

I love serving meals in this way as it means that everyone feels like they've had a say in what they eat and you know that even if they just eat one element of the meal, they're still getting some goodness. Even the raita has cucumber in it so if that's all your kid wants to eat then it's not a total disaster. And having one element that is super spicy means that my husband is happy too.

This meal was served with Mission Deli wholegrain wraps. Mission Deli Super Soft wraps are easier to fold and hold fillings better - just be careful not to overstuff them and they hold together really well.

Come back to Sneaky Veg next week for another way to use Mission Deli wraps - this time for dessert! 

Cauliflower, potato and chickpea curry wrap recipe

Here's what to do:

Ingredients

For the cabbage salad
50g red skin-on peanuts
1/2 small white cabbage, finely shredded
1 large carrot, grated
2 tbsp sunflower oil
1 tsp mustard seeds
1 tsp chilli flakes (or to taste)
Juice of one lime
Salt

For the cauliflower, potato and chickpea curry
1 tbsp sunflower oil
1 tsp black mustard seeds
1 tsp cumin seeds
Chilli flakes, optional, to taste
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 tsp turmeric
6 medium potatoes (850g), peeled and chopped
1 medium cauliflower, broken into florets
1 x 400g tin of chickpeas, drained and rinsed
1 tbsp garam masala
Boiling water or vegetable stock, around 600ml

1 pack of Mission Deli wholegrain wraps (contains 8) 

To make the salad

1. Pre-heat the oven to 150°C. Roast the peanuts for 10 minutes, remove and allow to cool. 

2. Heat the oil, mustard seeds and chilli flakes until the seeds start to pop. Remove from the heat and set aside to cool. 

3. Once cool mix together the shredded cabbage, grated carrot and peanuts with the dressing. Squeeze over the juice of one lime and season with salt, to taste.

To make the curry

1. Heat the oil in a large, heavy-based saucepan with a lid. Add the mustard seeds, cumin seeds and chilli (if using). Cook for a minute or two until you hear the mustard seeds start to pop. Add the onion, stir well, turn the heat to low and cover the pan. Cook for ten minutes, stirring occasionally, until the onion is soft.

2. Stir in the garlic and ginger, cook for a further few minutes, then stir in the turmeric.

3. Add the potatoes, cauliflower and water or stock and bring to the boil. Reduce the heat and allow the pan to simmer with the lid on until the vegetables are cooked. Stir often. If the vegetables aren't cooking you can add a little more water but be careful not to add too much as you don't want the curry to be too liquid. 

4. When the vegetables are soft, stir through the chickpeas and the garam masala. Warm through.

Get the raita recipe here.

Serve with wraps and either roll up and eat like a burrito (how me, D and R ate ours) or tear off bits of the wrap and use them to pick up the food like a chapati (how Miss R ate hers - Baby S sort of did this too).

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Recipe for cauliflower, potato and chickpea curry served in wraps with raita and crunchy cabbage relish. Using Mission Deli wraps. Vegetarian recipe.

Disclaimer: This is a collaborative post with Mission Deli. More information and wrap recipes can be found at www.missiondeli.co.uk

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