East Indian Pea & Potato Wrap Recipe

Name: East Indian Pea & Potato Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon water or 1 tablespoon oil (saute liquid); 1 tablespoon brown mustard seeds; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 cup thinly sliced onion; 1 fresh jalapeno, minced; 12 ounces small red potatoes, quartered; 1 teaspoon salt, to taste; 1 cup water; 1 lime, juice of; 1 cup frozen peas; 2 tablespoons currants or 2 tablespoons raisins; 1/2 cup chopped parsley or 1/2 cup cilantro; 1 (10 count) package whole wheat flour tortillas or (10 count) package white flour tortillas; 3 cups cooked rice; nonfat sour cream (optional)

Servings: persons

1 tablespoon water or 1 tablespoon oil (saute liquid)
1 tablespoon brown mustard seeds
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 cup thinly sliced onion
1 fresh jalapeno, minced
12 ounces small red potatoes, quartered
1 teaspoon salt, to taste
1 cup water
1 lime, juice of
1 cup frozen peas
2 tablespoons currants or 2 tablespoons raisins
1/2 cup chopped parsley or 1/2 cup cilantro
1 (10 count) package whole wheat flour tortillas or (10 count) package white flour tortillas
3 cups cooked rice
nonfat sour cream (optional)

1
Heat a medium pot or skillet over medium-high heat.
2
Add saute liquid, mustard seeds, cumin, and turmeric, stirring constantly.
3
When seeds start to pop, add onion and jalapeno and saute a few minutes more.
4
Add potatoes, salt, and water, and simmer, covered, for about 10 minutes, until potatoes are tender.
5
Watch closely as it cooks, adding more water, if needed, just enough to keep the pot bottom covered until the very end.
6
Add lime juice and stir quickly to deglaze the pan.
7
Stir in peas, currants, and parsley.
8
Heat through and spoon into warm tortillas with rice and a spoonful of sour cream, if desired.

779

kcal

Calories

Fat

161

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon water or 1 tablespoon oil (saute liquid), 1 tablespoon brown mustard seeds, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, and more.

Yes, East Indian Pea & Potato Wrap falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

East Indian Pea & Potato Wrap

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