Curry Madras Veggie Wrap
There is always that one colleague or fellow student that impresses everyone with him or her lunchbox. It looks and smells so nice that you almost get sad when you look back at your own lunchbox. Yes, we also have this sometimes, as we don’t always want to cook either. Sometimes we just take a sandwich or overnight oats, but sometimes we want to be the ones that can impress our fellow students or colleagues with our delicious food! Well, lets quickly change all of this and make this delicious meal that is so easy to take to work the day after!
Ingredients 2 persons:
- 2 whole-wheat wraps
- 1 small cauliflower
- 1/2 can of chickpeas
- 1 big carrot
- 1 yellow bell pepper
- 1 onion
- 200 ml of coconut milk
- 1 tbsp of curry madras spices
- A pinch of salt & pepper
- A bit of goat cheese to crumble
- 1 tsp of olive oil
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.
- Optional:
– Try it with rice instead of the wrap
– If you want to add more protein, you can add chicken
– Vary with vegetables! Anything you like 🙂 - Nutritional value per person:
630.9 calories – 30.6 g fat – 73 g carbohydrates, of which 16.6 g fibre and 19 g sugar – 22.3 g protein
Love,
Anna & Marit
