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wraps, curry, raita and cabbage salad

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

Mandy Mazliah
This 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.
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 867 kcal

Ingredients
 
 

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

  • Salt

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

Instructions
 

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).

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 867kcalCarbohydrates: 138gProtein: 29gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 1124mgPotassium: 2571mgFiber: 25gSugar: 20gVitamin A: 3170IUVitamin C: 179mgCalcium: 260mgIron: 10mg
Keyword chickpea and potato curry, curry wrap
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