CS [Leftover] Samosa Wrap with Cauliflower, Potatoes, and Chickpeas

Entrees

Prep Time: 30 min Cook Time: 30 min Servings: Servings: 4 Source:

Ingredients

Shallots - 2 cloves, diced

Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed

Butter - 1 Tbsp

Garam masala - 1 tsp

Peas, frozen or canned - 1 cup

Cauliflower and potatoes (leftover from Monday) - ~4 cups

Lemon juice - 1 tsp

Wraps, like burrito-sized tortillas or naan - 4

Curried Mayonnaise (ingredients listed separately) - 4 Tbsp

Okra - 1 lb, trimmed and halved (sub green beans)

Oil, cooking - 1 Tbsp

Curried Mayonnaise (ingredients listed separately) - 4 Tbsp

Curried Mayonnaise:

Mayonnaise - 1/2 cup

Curry powder, mild - 1 1/2 tsp

Directions

Shallots - (If prepping right before cooking, get oven heating first.) Dice shallots. (Can be done up to 5 days ahead)

Curried mayonnaise - Whisk together mayonnaise and curry powder. (Can be done up to 5 days ahead)

Okra - Slice stems off okra and halve lengthwise.

Beans - Drain and rinse.

Heat oven to 450F / 232C.

Toss okra with oil and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.

While okra roasts, heat a large saute pan over medium heat. Add butter and then shallots to melted butter. Saute until shallots are soft, ~2 minutes. Add garam masala and saute for 1 minute more.

To shallots, add peas (no need to defrost first) and saute until defrosted and warmed through. Stir in beans, cauliflower, and potatoes until heated through. Remove from heat and squeeze lemon juice over top. Season with some salt and pepper.

Warm wraps according to package directions.

Spread curried mayonnaise (portion for wraps) over the inside of wraps and fill with beans, cauliflower, and potatoes.

Serve wraps with okra and curried mayonnaise (portion for okra) on the side. Enjoy!

Nutrition

Saturated Fat 4g
Trans Fat 0g
Cholesterol 4mg
Sodium 851mg