Instructions:
First, clean all the vegetables. Peel the onion and cut it in small pieces. Add the olive oil to a big pan (wok pan) turn the heat on to medium heat. When the pan is warm, add the onion and bake this for about 2 minutes. In the meantime, cut the cauliflower, carrot and bell pepper in small pieces. Add this to the onion. Rinse the chickpeas and add these as well. Stir everything well together and bake for about 5 minutes on medium heat. Add the curry spices and the coconut milk and let the curry simmer for at least 10 minutes (no lit). Finish it with a pinch of salt and pepper to taste. Heat up the wraps in a pan or in the oven and serve it with the curry veggie mixture. Crumble the goat cheese on top and fold the wrap. Enjoy!
There will probably be some leftovers of the curry veggie mix, so either eat another wrap (if you are hungry) or take it to work/school the day after! You can save this for at least 2-3 days in the fridge. You can also freeze it.