GINGER CHICKEN NAAN WRAPS
Rotisserie chicken is the shortcut hero in these mouthwatering wraps ready in no time. An Indian classic, warm naan creates the perfect canvas for your favorite savory fillings.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the ginger, chile, onion, cumin and 1/4 teaspoon salt in a mini food processor and pulse to make a thick paste. (Or finely chop and mash with the flat side of a knife.) Mix the yogurt, lime juice, cilantro and a pinch of salt in a bowl. Cover and chill until ready to use. Heat the vegetable oil in a large skillet over medium-high heat. Add the ginger-chile paste and cook, stirring, until most of the liquid has evaporated and the mixture is slightly toasted, about 5 minutes. Stir in the chicken, carrots, 1/4 teaspoon salt and 1/2 cup water and continue to cook, stirring, until the sauce is thick and the chicken is heated through, about 2 more minutes. Season with salt. Spoon one-quarter of the chicken filling down the middle of each piece of bread. Drizzle with some of the yogurt sauce and roll up. Serve with chips.
Nutrition Facts : Calories 483 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 115 milligrams, Sodium 955 milligrams, Carbohydrate 43 grams, Fiber 5 grams, Protein 37 grams
INDIAN CURRIED POTATO WRAP
Ultimate comfort food for me! Indian Spices in what is essentially mashed potatoes, this recipe is a family favorite out of the Moosewood New Classics cookbook. I particularly like to use whole-wheat tortillas when making these, and I almost always double the recipe because YUM! An excellent way to boost the protein content of this dish is to add soft tofu when mashing the potatoes with the cream cheese, or if vegan, use only the tofu and go for a very thick mashed potato texture.
Provided by Lizzymommy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350. Lightly oil a baking dish.
- Place the potatoes an dsalt 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 cream cheese, 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 (or, if you're brave, 20 minutes until a deep golden brown - but watch carefully to keep from burning!). Add the ginger, cinnamon, turmeric, and cayenne and cook for 1-2 minutes, stirring constantly. Add the peas and tomatoes, cover, and cook on low heat just long enough to heat through. Stir the cook 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 wrap and roll it up. Place the wraps seam side down in the prepared baking dish, cover with aluminum foil, and bake for 10-15 minutes, until hot.
Nutrition Facts : Calories 313.3, Fat 12.2, SaturatedFat 4.4, Cholesterol 21.3, Sodium 743.7, Carbohydrate 43.6, Fiber 3.1, Sugar 3.8, Protein 8.5
CURRIED CUMIN POTATOES
A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.
Provided by DRAGONSBANE
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
- Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g
MUMBAI POTATO WRAPS WITH MINTED YOGURT RELISH
This help-yourself veggie supper is full of fresh flavours and low-fat too
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 10
Steps:
- Heat the sunflower oil in a large saucepan and fry the onion for 6-8 mins until golden and soft. Stir in 1½ tbsp curry powder, cook for 30 secs, then add the tomatoes and seasoning. Simmer, uncovered, for 15 mins.
- Meanwhile, add the potatoes and ½ tbsp curry powder to a pan of boiling salted water. Cook for 6-8 mins until just tender. Drain, reserving 100ml of the liquid. Add the drained potatoes and reserved liquid to the tomato sauce along with the mango chutney. Heat through.
- Meanwhile, mix together the yogurt and mint sauce, and warm the chapattis following pack instructions.
- To serve, spoon some of the potatoes onto a chapatti and top with a few sprigs of coriander. Drizzle with the minted yogurt relish, adding extra mango chutney if you wish, then roll up and eat.
Nutrition Facts : Calories 485 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 1 milligram of sodium
SPICED INDIAN POTATO WRAPS
Sweet potatoes are a versatile veg and far healthier than your everyday spud
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the sweet potatoes with chilli, 1 tsp oil, cumin seeds, garam masala and plenty of seasoning on a roasting tray. Roast for 25-35 mins, turning wedges halfway, until tender and golden.
- Meanwhile fry onion in remaining oil for a few mins until partly softened, stir in the lime juice and sugar with some seasoning, then turn off the heat.
- Warm chapatis following pack instructions, then assemble by adding a couple of wedges of sweet potato to each, followed by a scattering of onions, a dollop of yogurt and a small handful of coriander leaves. Roll up and eat.
Nutrition Facts : Calories 445 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.81 milligram of sodium
EASY-PEASY POTATO CURRY RECIPE BY TASTY
Here's what you need: vegetable oil, medium yellow onion, garlic, curry powder, paprika, cayenne, cumin powder, allspice, fresh ginger, black pepper, potato, chickpeas, vegetable broth, lemon juice, diced tomato, coconut milk, rice, naan bread, fresh cilantro
Provided by Gwenaelle Le Cochennec
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large pot over medium heat until shimmering. Add the onion and saute for about 3 minutes, until translucent.
- Add the garlic and saute for about 2 minutes, until fragrant.
- Add the curry powder, paprika, cayenne, cumin, allspice, ginger, salt, and pepper. Stir and cook for about 2 minutes until the spices are fragrant.
- Add the potatoes and mix well until well-coated in spices.
- Add the chickpeas and stir to incorporate.
- Add the broth, lemon juice, and tomatoes and stir, then pour in the coconut milk and stir to combine.
- Increase the heat to high and bring the mixture to a simmer. Once bubbling, reduce the heat to medium and cook for 15-20 minutes, until the potatoes are tender and easily pierced with a fork.
- Serve with cooked rice and naan and garnish with fresh cilantro.
- Enjoy!
Nutrition Facts : Calories 894 calories, Carbohydrate 104 grams, Fat 46 grams, Fiber 17 grams, Protein 18 grams, Sugar 17 grams
INDIAN SPICED CHICKPEA WRAPS
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- For pineapple raita, mix first 4 ingredients., For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally., To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.
Nutrition Facts : Calories 321 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 734mg sodium, Carbohydrate 55g carbohydrate (15g sugars, Fiber 10g fiber), Protein 13g protein.
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