[Leftover] Samosa Wrap with Cauliflower, Potatoes, and Chickpeas
and okra 'fries'

Name: [Leftover] Samosa Wrap with Cauliflower, Potatoes, and Chickpeas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 cloves Shallots, diced; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1 Tbsp Butter; 1 tsp Garam masala; 1 cup Peas, frozen or canned; ~4 cups Cauliflower and potatoes (leftover from Monday); 1 tsp Lemon juice; 4 Wraps, like burrito-sized tortillas or naan; 4 Tbsp Curried Mayonnaise (ingredients listed separately); 1 lb Okra, trimmed and halved (sub green beans); 1 Tbsp Oil, cooking; 4 Tbsp Curried Mayonnaise (ingredients listed separately); 1/2 cup Mayonnaise; 1 1/2 tsp Curry powder, mild

Active: 30 Total: 30

Original GF Paleo Vegetarian

[Leftover] Samosa Wrap with Cauliflower, Potatoes, and Chickpeas

We've rolled all the delicious flavors of Indian samosas up into wraps. This meal is made extra fast thanks to potatoes and cauliflower that were cooked earlier in the week.

Dependency

Oven Roasted 'Fried' Chicken Tenders

Ingredients

Metric

Servings:

Samosa Wrap:

Shallots - 2 cloves , diced
Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Butter - 1 Tbsp
Garam masala - 1 tsp
Peas, frozen or canned - 1 cup
Cauliflower and potatoes (leftover from Monday) - ~4 cups
Lemon juice - 1 tsp
Wraps, like burrito-sized tortillas or naan - 4
Curried Mayonnaise (ingredients listed separately) - 4 Tbsp

Roasted Okra ‘Fries’:

Okra - 1 lb , trimmed and halved (sub green beans)
Oil, cooking - 1 Tbsp
Curried Mayonnaise (ingredients listed separately) - 4 Tbsp

Curried Mayonnaise:

Mayonnaise - 1/2 cup
Curry powder, mild - 1 1/2 tsp

Prep

Shallots - (If prepping right before cooking, get oven heating first.) Dice shallots. (Can be done up to 5 days ahead)
Curried mayonnaise - Whisk together mayonnaise and curry powder. (Can be done up to 5 days ahead)
Okra - Slice stems off okra and halve lengthwise.
Beans - Drain and rinse.

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Make

Heat oven to 450F / 232C.
Toss okra with oil and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.
While okra roasts, heat a large saute pan over medium heat. Add butter and then shallots to melted butter. Saute until shallots are soft, ~2 minutes. Add garam masala and saute for 1 minute more.
To shallots, add peas (no need to defrost first) and saute until defrosted and warmed through. Stir in beans, cauliflower, and potatoes until heated through. Remove from heat and squeeze lemon juice over top. Season with some salt and pepper.
Warm wraps according to package directions.
Spread curried mayonnaise (portion for wraps) over the inside of wraps and fill with beans, cauliflower, and potatoes.
Serve wraps with okra and curried mayonnaise (portion for okra) on the side. Enjoy!

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