Samosa Wraps

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(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.

Author: Amber Vo

Traditionalist Catholic, wife, foodie, animal lover, barren. My blog:

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