Curried Cauliflower Naan Wraps
From Keys to the Kitchen by Aida Mollenkamp.- Ingredients:
- Curried Cauliflower:
- 3 Tbsp. canola, grapeseed, or peanut oil
- One 1 in. piece fresh ginger, peeled and grated
- 1-1 1/2 Tbsp. curry powder
- 1 head cauliflower (about 1 1/2 lbs.), florets cut into bite-sized pieces
- Kosher salt
- 1 yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 serrano chile, halved and seeded
- 8 oz. red-skinned potatoes, cut into small dice
- 1 c. low-sodium vegetable broth
- 1 c. shelled fresh or frozen baby peas
- 1/2 c. roughly chopped fresh cilantro
- Wrap:
- 6 soft whole-wheat flatbreads (such as roti, lavash, or tortilla), warmed
- Plain whole milk yogurt, for garnish
- Chutney, for garnish (recommended: cilantro and tamarind chutneys)
For the curry: Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When the oil shimmers, add the ginger, half of the curry powder, and all of the cauliflower. Season with salt and cook, stirring occasionally, until fragrant and the cauliflower is golden brown, 6 to 8 minutes. Remove to a plate with a slotted spoon.
Wipe out the pan, return to the stove over medium heat, and add the remaining 1 tablespoon of oil. When it shimmers, add the onion, garlic, and chile, season with salt, and cook until softened, about 3 minutes. Stir in the remaining curry powder and cook until fragrant. Add the cauliflower, potatoes, and broth, and bring to a boil.
Decrease the heat to low, cover, and cook for 5 minutes. Remove the cover and stir through to coat all the cauliflower. Cover again and simmer until the potatoes are knife-tender, 12 to 15 minutes. Remove the cover, add the peas and cook until they are bright, about 3 minutes. Adjust the seasoning as desired, stir in the cilantro, and use to fill the wraps.
For the wraps: To make the wrap, place the curry in the middle of the flatbreads. Top with yogurt and chutney, fold in sides, then roll up into a burrito shape and serve.
Yield: 6 servings.