These wraps (or burritos) are incredibly delicious and so very simple to make. You will love them. The key in this recipe is that the potatoes adequately soften. The rest is a very slightly spicy mix heaving with flavour. I LOVE samosas, and this was a quick and clever way to eat them. They were gobbled up in no time, and they’re now a favourite in my home, and a great way to get that ‘curry-fix’. I served them up with some vegan almond yoghurt, which makes a fabulous dipping sauce, together with some mango chutney, which was magical ! And now, prepare to get dirty !
2 Tbsp olive oil
1 large red onion
1 red chilli, roughly chopped
2 inches fresh ginger, roughly chopped
1 inch fresh turmeric
3 cloves garlic
½ tsp fennel seeds
2 tsp curry powder
½ tsp cumin powder
½ tsp nigella seeds
¼ tsp asafoetida
½ tsp agave or coconut sugar
salt to taste
½ tsp coriander seeds
1 tsp white miso
½ tsp mango powder
2 cups water
1 Tbsp fresh coriander, finely chopped
½ cup frozen peas
3 large potatoes, pre-cooked whole until soft (in their skins if you wish)
vegan yoghurt to accompany the wraps
tortilla wraps – I used ones with flax and chia seeds
You can also make smaller wraps, and bake them for a crispier, more samosa-like finish.
Process your onions, garlic, turmeric, chilli and ginger in a food processor.
- Meanwhile, heat up your oil in a large saucepan.
- Then add your mixture to the hot oil and stir – cook for a few minutes mixing with a wooden spoon until the onions are transparent.
- Next, add the spices and miso, and continue mixing for a couple of minutes (keep a careful eye on the heat as you must not burn this mixture).
- Now chop your cooked potatoes into medium to small pieces and add them to the mixture together with the peas – stir for a minute, and then slowly, then very slowly begin to add your water, and stir in the mango powder.
- Cover and allow to simmer for 15-20 minutes until the mixture thickens nicely.
- Then taste for seasoning and it’s ready to pack into your wraps.
- Either grill or dry fry the wraps, until they gain a few golden brown speckles on top.
- Then spoon the mixture in the centre of the wraps, with a little yoghurt, and roll them gently.
- Cut in half and serve immediately. Be sure to have a small dish of yoghurt by your side. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
PLEASE SCROLL DOWN TO THE COMMENT BOX AT THE BOTTOM OF THIS PAGE TO LEAVE YOUR COMMENT ON THIS RECIPE. THANK YOU.