Whole Vegan Pantry Tandoori Wraps

Delicious vegan tandoori wraps

by Courtenay Perks, Whole Vegan Pantry

These tandoori wraps have made their way into my heart, and belly 🌯🌯🌯 Make them for your lover or bestie for lunch, wrap it and send it with love #becute 🌯🌶🍠

Serves: 4

Sauce

  • 1 tbsp organic cold-pressed olive oil
  • 4 cloves fresh garlic, chopped
  • 1 tbsp grated fresh ginger
  • 3 red chillies, chopped
  • 1 tbsp tomato puree
  • 400g passata
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 2 tsp garam masala
  • 2 tbsp ground almonds
  • 2 tsp ground green cardamom seeds
  • 2 tsp ground fennel seeds
  • 400ml coconut milk
  • 1 tbsp agave nectar optional
  • Himalayan sea salt, to taste

Filling

  • 4 medium sweet potato skinned and diced
  • 3 cans organic chickpeas drained and rinsed
  • 1 red onion finely sliced
  • 2 tbs organic coldpressed olive oil
  • 1/2 cup cooked quinoa
  • 4 slices of spelt flat bread
  • 1 handful mint leaves
  • 1 handful flat leaf parsley
  • Juice of 1 lime
  • 1/4 cup coconut yogurt to serve
  • 4 pieces of flat bread of your choice

// Method

  1. To make the curry sauce, heat oil in a medium, non-stick non-toxic pan.
  2. Add the garlic, ginger and chillies. Sauté for a few moments before adding the tomato puree. Cook for five minutes over medium heat, stirring.
  3. Add passata, and the remaining ingredients. Whisk, cover and cook on a low heat for 20 to 30 minutes, stirring often.
  4. To make the filling, heat non-stick non-toxic pan and sauté sweet potato in olive oil until browned.
  5. Add curry sauce and allow the sweet potato to simmer covered until soft.
  6. Add chickpeas, red onion slices and quinoa.
  7. Fill flat bread with the curry. Garnish with herbs, lime juice and dollops of coconut yogurt.

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