(Adapted from fatfreevegan)
2 medium gold potatoes
1 can chickpeas (garbanzo beans), drained and rinsed
1/2 sweet onion, minced
1 cup frozen peas
1 medium tomato, diced
1 inch piece of fresh ginger, minced
1 Thai chili pepper, minced
1/2 cup water
1 tsp kosher salt
2 tsp curry powder (I used the Vietnamese brand ca ri ni an do, but you can use any madras curry powder–the yellow powder)
1/2 tsp ground coriander
3/4 tsp ground cumin
1/8 tsp cayenne pepper (optional)
1 Tbsp fresh lemon juice
6 whole grain or spelt tortillas
1. Peel and chop potatoes into 1/4 inch cubes. Boil until cooked through. Strain and set to the side.
2. Heat a nonstick skillet on medium, and add onion. Cook until onions sweat (about 5 minutes). Add peas, tomato, ginger, pepper, and 2 Tbsp of water. Stir around until peas thaw out.
3. Add potatoes and chickpeas along with 1/2 cup of water, salt, curry powder, coriander, cumin, cayenne pepper, and lemon juice. Cover the skillet and allow to simmer for about 10 minutes. Add a little more water if necessary. Remove the lid and cook uncovered until the water has evaporated. Do a taste test before removing the skillet from heat.
4. Place a few spoonfuls of the mixture onto the middle of a warmed tortilla. Fold in the sides, and then roll up. I like to have this with a side of fruit.