Ingredients
- 12 each 12" Whole Wheat Tortilla (10254)
- 2 1/4 lbs. Cauliflower, cut into florets
- 1 1/2 lbs. Chickpeas
- 3 cup Curry Sauce see related recipe
- 4 oz. Baby Spinach
- 1 1/2 lbs. Heirloom Tomatoes, diced
- 1 1/2 cup Mango Chutney see related recipe
Directions
- Preheat deep fryer to 350°F.
- Deep fry 3 oz. of cauliflower for 1 minute or until crisp and lightly browned. Drain onto paper towels.
- In a hot pan (or mixing bowl if serving cold), toss cauliflower, 2 oz. of chickpeas, and ¼ cup of curry sauce until warmed through or well coated.
- To assemble, on each tortilla, layer 1/3 oz. baby spinach, followed by the cauliflower and chickpea mixture, 2 oz. of tomatoes, and 1 oz. of mango chutney. Fold in one end of the tortilla and roll into a wrap. Serve immediately.
Ingredients- 2 Tbsp. Coconut Oil
- 2 cup Red Onion, small dice
- 6 Clove Garlic, chopped
- 3 Tbsp. Plus 1 Tsp Vaudovan Curry Spice
- 56 oz. Diced Tomatoes, canned
- 1 cup Yogurt, plain
Directions
- Melt coconut oil in a large pan over medium-high heat. Add onion and garlic and sauté until the onions are soft. Add curry powder and cook an additional minute.
- Stir in tomatoes and reduce until thick, about 25 minutes. Stir in the yogurt and reduce an additional 2-3 minutes.
- Add half of the mixture to a blender and blend until smooth. Return to pan and reduce if sauce seems too thin. Reserve refrigerated.
Ingredients- 2 lbs. Mangos, peeled, flesh diced
- 2 cup Red Onion, small dice
- 2 cup Sugar
- 2 cup White Vinegar
- 1 tsp. Ground Ginger
- 1 tsp. Cinnamon, ground
- 1 tsp. Nutmeg, ground
- 1 tsp. Red Chili Flakes
- 1/2 tsp. Clove, ground
Directions
- In a medium saucepan over medium heat, add all ingredients. Stir to combine. Bring to a simmer and allow to reduce until thick and syrup-like, stirring occasionally, about 40 minutes.
