Comforting Chana Masala wrap

I absolutely love Indian cuisine, I think its one of my favs. The flavours and combinations are just so yummy and comforting. I believe Indian food is the best dishes to start off with when learning to cook more plant based food, as most dishes require some type of high protein/rich in fibres such as pulses and grains. You will also get familiar with all the different spices that will elevate your curries and give your food that real wow flavour.

I experimented with this dish when trying it at a food market in London, and loved it so much that I had to recreate it at home. It became a staple for myself and partner each week the month of January so of course had to share it with you guys.

Ingredients

  • 1 teaspoon coconut oil
  • 2 teaspoons cumin seeds
  • 1 teaspoons black mustard seeds
  • 2 teaspoons curry powder
  • 1 teaspoon of chilli powder (half this quantity if you don’t like too spicy)
  • 1 onion (peeled and chopped)
  • 1 teaspoons coconut sugar
  • 250g potatoes (peeled and chopped into cubes)
  • 1 can of chickpeas
  • 1 red pepper (sliced)
  • 1 green pepper (sliced)
  • 1 bag of fresh spinach
  • 2 red chillies (finely chopped)
  • 2 tablespoons tomato puree
  • fresh mint leaves
  • coconut yogurt
  • 4 wraps

Method

Step 1 – Peel and cube your potatoes. Add them to a large pan of water and bring to the boil for 5 minutes so that they start to soften. While your potatoes boil, peel and chop your onion and add to a large frying pan with your coconut oil - let them get nice and golden, this takes about 8 minutes. Add your cumin seeds and black mustard seeds until they begin to pop.

Step 2 – Time to drain your potatoes and add them to your onions and spices, mix nicely. Add curry powder, chilli powder and a good pinch of salt and mix well. Time to add your tomato puree let this cook for a few minutes with the onions, potatoes and spices and then add a couple of splashes of water to loosen the mixture.

Step 3 – while this cooks, lets chop our red and green peppers, add them to your pan and let them become enriched with all the onions and spices. If the mixture looks too dry add another splash of water to loosen, now let’s add the chickpeas along the coconut sugar to balance out all the flavours. Let all the ingredients simmer away on a medium low heat for about 15 minutes, at the last minute add your bag of spinach, stir through.

Step 4 – Prepare your flatbreads by placing them in an oven or dry frying them in a frying pan. Once flatbreads are heated through add to your serving plate and spoon over your delicious chana masala curry, finish off with a few dollops of coconut yogurt, fresh mint, and fresh chillies (if you like it spicy, the way I do😊

Attempt to roll the flatbreads so you can eat with your hands. Enjoy!

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