This is one of my favorite recipes. I noticed our red potatoes were about to sprout so we threw this together to freeze for a rainy day. The girls love it too.
Indian Curried Potato Wrap
Recipe By :Moosewood Restaurant New Classics, The Moosewood Collective
Serving Size : 6 Preparation Time :0:45
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups cubed white potatoes
1/2 teaspoon salt
1/2 cup Neufchatel or cream cheese -- at room temperature
1 tablespoon vegetable oil
1 cup diced onions
1 clove garlic -- minced or pressed
1 teaspoon grated fresh ginger root
1/4 teaspoon ground cinnamon *
1/4 teaspoon turmeric *
1/8 teaspoon cayenne -- or to taste *
1/2 cup frozen green peas
1/2 cup chopped fresh tomatoes
2 teaspoons fresh lemon juice
salt to taste
6 whole wheat chapatis or flour tortillas -- (7-inch)* *
Preheat the oven to 350ºF. Lightly oil a baking dish.
Place the potatoes and salt 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 Neufchatel, and set aside.
Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium
heat for about 10 minutes, until translucent. Add the ginger, cinnamon,
turmeric, and cayenne, and cook for 1 to 2 minutes, stirring constantly. Add
the peas and the tomatoes, cover, and cook on low heat just long enough to heat
through. Stir the cooked vegetables and the lemon juice into the mashed
potatoes. Add salt to taste.
Place a generous 1/3 cup of the filling at the bottom of each chapati and roll
it up. Place the wraps seam side down in the prepared baking dish, cover with
aluminum foil, and bake for 10 to 15 minutes, until hot. Serve with mango chutney.
* We use curry powder in place of cinnamon, turmeric and cayenne. We also used canned tomatoes if we don't have any fresh tomatoes and find it is equally as good.
* * Burrito size tortillas work well too.
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