Red Meat Allergy Friendly Vegan Chickpea Curry Wrap
Total time35 min
Prep time15 min
Cook time20 min
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Learn more →Ingredients
4 servings
For the curry filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups baby spinach
- ½ tsp salt, plus more to taste
For the yogurt sauce
- ½ cup dairy free yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh cilantro, finely chopped
- ¼ tsp salt
For assembling
- 4 large flour tortillas
- ½ english cucumber, thinly sliced
- 1 cup shredded red cabbage
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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