Potato And Chickpea Curry Wraps Recipe

Name: Potato And Chickpea Curry Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds potatoes; 1 tablespoon vegetable oil; 2 cups chickpeas; 2 teaspoons mustard seeds; 1 large onion; 4 garlic cloves; 1 tablespoon freshly grated ginger; 1 teaspoon garam masala; 1/4 teaspoon cinnamon; 1/4 teaspoon cloves; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1 jalapeno, small; 1/2 teaspoon salt; 2/3 cup vegetable stock or water; 1 cup peas; 6 soft tortillas, large; 1/2 cup mango chutney (optional)

Servings: persons

1.5 pounds potatoes
1 tablespoon vegetable oil
2 cups chickpeas
2 teaspoons mustard seeds
1 large onion
4 garlic cloves
1 tablespoon freshly grated ginger
1 teaspoon garam masala
1/4 teaspoon cinnamon
1/4 teaspoon cloves
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 jalapeno, small
1/2 teaspoon salt
2/3 cup vegetable stock or water
1 cup peas
6 soft tortillas, large
1/2 cup mango chutney (optional)

1
Cut potatoes into 1/2-inch cubes (don't peel them unless you want them that way).
2
Heat oil in large skillet over medium heat.
3
Add mustard seeds and cook till they start to jump and pop.
4
Add the onions and cook with low heat till soft. Stir frequently.
5
Add the rest of the spices, salt, jalapeno and potatoes.
6
Stir for a minute or two until everything is nicely mixed.
7
Add water or stock. Stir. Cover. Simmer for 15-20 minutes until potatoes are cooked and tender.
8
Add the peas, cover pan and cook for another 5 minutes or so.
9
I like to mash up the mixture just a little - but up to you!
10
Cool for 15 minutes.
11
Take a tortilla and spread about a tbsp of chutney down the middle of the tortilla.
12
Place about 1/2 - 2/3 cup potato mixture onto tortillas, over the chutney.
13
Wrap like a burrito.

566

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1.5 pounds potatoes, 1 tablespoon vegetable oil, 2 cups chickpeas, 2 teaspoons mustard seeds, and more.

Yes, Potato And Chickpea Curry Wraps falls under the Vegetarian 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.

That's it — enjoy your meal!

Potato And Chickpea Curry Wraps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions