Indian Curried Potato Wrap Recipe

Name: Indian Curried Potato Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups cubed potatoes; 1/2 teaspoon salt; 1/2 cup cream cheese or 1/2 cup neufchatel cheese, at room temperature; 1 tablespoon vegetable oil; 1 cup diced onion; 1 garlic clove (minced or pressed); 1 teaspoon grated fresh gingerroot; 1/4 teaspoon ground cinnamon; 1/4 teaspoon turmeric; 1/8 teaspoon cayenne (to taste); 1/2 cup frozen green pea; 1/2 cup chopped fresh tomato (if doubling the recipe, I use 1 can diced tomatoes, well-drained); 2 teaspoons fresh lemon juice; salt; 6 whole wheat tortillas (7 inches across) or 6 whole wheat chapati (if you can find them!)

Servings: persons

2 1/2 cups cubed potatoes
1/2 teaspoon salt
1/2 cup cream cheese or 1/2 cup neufchatel cheese, at room temperature
1 tablespoon vegetable oil
1 cup diced onion
1 garlic clove (minced or pressed)
1 teaspoon grated fresh gingerroot
1/4 teaspoon ground cinnamon
1/4 teaspoon turmeric
1/8 teaspoon cayenne (to taste)
1/2 cup frozen green pea
1/2 cup chopped fresh tomato (if doubling the recipe, I use 1 can diced tomatoes, well-drained)
2 teaspoons fresh lemon juice
salt
6 whole wheat tortillas (7 inches across) or 6 whole wheat chapati (if you can find them!)

1
Preheat the oven to 350. Lightly oil a baking dish.
2
Place the potatoes an dsalt in a small pot with water to cover and bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, until tender. When the potatoes are tender, drain and mash them with the cream cheese, and set aside.
3
Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium heat for about 10 minutes, until translucent (or, if you're brave, 20 minutes until a deep golden brown - but watch carefully to keep from burning!). Add the ginger, cinnamon, turmeric, and cayenne and cook for 1-2 minutes, stirring constantly. Add the peas and tomatoes, cover, and cook on low heat just long enough to heat through. Stir the cook vegetables and the lemon juice into the mashed potatoes. Add salt to taste.
4
Place a generous 1/3 cup of the filling at the bottom of each wrap and roll it up. Place the wraps seam side down in the prepared baking dish, cover with aluminum foil, and bake for 10-15 minutes, until hot.

321

kcal

Calories

Fat

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 15 ingredients. The key ingredients include: 2 1/2 cups cubed potatoes, 1/2 teaspoon salt, 1/2 cup cream cheese or 1/2 cup neufchatel cheese, at room temperature, 1 tablespoon vegetable oil, and more.

Yes, Indian Curried 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.

Indian Curried Potato Wrap

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