Mango Curry Wrap - easy meat free recipe
Quick & easy mango and vegetable curry wrap recipe
We both love curry - well, meals that are inspired by Indian cuisine - and I'm always looking for new ways to serve spicy food. There is so much history and tradition when it comes to Indian food.
This recipe, which is meat-free, was born when I found a pack of tortillas in the fridge that I'd overlooked that were approaching their 'use by' date.
Often, I use these in place of chapattis to accompany our curry dinners and they are very tasty, but for this dish, I decided to make them part of the meal itself.Although I refer to this as 'spicy' don't imagine that this is a hot curry. In fact, it's very mild.
I've always loved to use fruit in curried dishes and I used a lovely Florida mango in this. This is a very inexpensive meal and because the wraps are self-contained little parcels, they can be kept in the fridge and used as snacks, as part of a buffet or in a lunchbox. They're good cold but are easy to heat too and contain plenty of fiber and vegetable goodness - and flavor!
Here's what I used
To make four wraps
- 4 tortillas
- 1 mango
- 1 small sweet pepper
- A few mushrooms - I used three medium sized
- ½ cup mango simmer sauce - I used Patak's
- 1 leek
- Handful pine nuts
- Fresh cilantro leaves
- Lemon wedges & mango chutney to serve
LEEKS
We love leeks and I don't know if it's just me but I always seem to get the muckiest ones available. Slice the leek and put the slices in a sieve and rinse well, again and again, under running water. While they are being washed, place a skillet / frying pan onto the stove on a high heat.
Don't shake the leeks - you want some water to still be adhering to the slices - and add them to the pan, stirring. After just a few seconds, turn the heat down and cover with a lid. The leek slices are now gently steaming.
Leeks
Pepper
SWEET PEPPER
De-seed and chop the pepper into small dice. Add to the pan with the leeks, being sure to replace the lid. Give the pan a shake to mix the two vegetables.
Mushrooms & mango
MUSHROOMS
The mushrooms need to be cleaned well and then chopped and also added to the pan. Again, remember to replace the lid so that the vegetables steam gently.
MANGO
Chop the mango flesh and add this to the pan also ... this is getting yummy!
Finalize the sauce
ADD THE SIMMER SAUCE, PINE NUTS & CILANTRO
Pour the simmer sauce into the pan over the vegetable / mango mix. Turn the heat up so that it warms through and then set to a gentle simmer. Add the pine nuts. Finally chop the cilantro leaves - keeping a few back for garnishing and add this too.
The mixture should now be quite thick. If it's too liquid, simply let it simmer for a few minutes more.
Prepare the wraps
TORTILLAS
Heat the broiler to a high temperature. Place the four tortillas on a surface and add a dollop (great word) of sauce in a line in the center of each. Divide the sauce equally between the four tortillas. One by one, fold each tortilla, roll and tuck in the ends. See the photographs below.
Broil
ZAP UNDER THE BROILER
Place the wraps in an ovenproof dish or on the grill pan. Put them under the grill. Keep your eye on them because within a few seconds they will have brown areas - this is what gives them the chapatti taste. Because we eat them hot most of the time, I broil just the one side but if we're saving them for later to eat cold or to re-heat I turn them and do the other side too as this helps them hold together and the base won't get soggy.
Serve!
You can serve these whole or cut them into halves or slices. A pizza wheel is the perfect cutting tool.
Serve with a wedge of lemon, fresh cilantro leaves and mango chutney.
Further reading
Get more ideas for filling your wraps. They are a great idea for any meal and are perfect for brown-bagging. If you need inspiration, these books will help you out.
