This cauliflower, chickpea and potato curry wrap recipe is so delicious 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.
How spicy is the curry?
The cauliflower, potato and chickpea curry is mild, because it has no chilli in it. Yet 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. 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!
How to serve the curry wraps
I served this like fajitas. I 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. Eventually she ate her cauliflower too.
Baby S ate everything and had seconds. I'm keeping everything crossed that his amazing eating continues.
Family style dinners always go down well
I love serving meals in this way. Everyone feels like they've had a say in what they eat. However, I 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.
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How to make cauliflower, chickpea and potato curry wraps
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Cauliflower, potato and chickpea curry wrap with raita and crunchy cabbage relish
For the cabbage salad
- 50 g red skin-on peanuts
- ½ 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
For the cauliflower, potato and chickpea curry
- 1 tbsp sunflower oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
- chill 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
- 400 g tinned chickpeas drained and rinsed
- 1 tbsp garam masala
- 600 ml boiling water or vegetable stock
- 8 Mission Deli wholegrain wraps one pack
To make the salad
- Pre-heat the oven to 150°C. Roast the peanuts for 10 minutes, remove and allow to cool.
- Heat the oil, mustard seeds and chilli flakes until the seeds start to pop. Remove from the heat and set aside to cool.
- 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
- 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.
- Stir in the garlic and ginger, cook for a further few minutes, then stir in the turmeric.
- 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.
- When the vegetables are soft, stir through the chickpeas and the garam masala. Warm through.
- Serve with wraps and raita 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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*Disclaimer: This is a collaborative post with Mission Deli. More information and wrap recipes can be found at missionwraps.co.uk