Feel free to salivate.
This dish was inspired by two different curry recipes that my roommate and I have cooked up over the past couple of weeks. I sort of mixed the recipes together, and BAM, the Indian Curry Wrap was born.
To recreate this deliciousness, you'll need:
2 medium red potatoes
1/2 medium yellow onion
1 zucchini
1-2 tbsp coconut oil or olive oil
1/2 tsp mustard seeds
1/2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp chili powder
1/2 tsp curry power (yellow)
1/2 tsp ground ginger
Salt to taste
3/4 cups of black-eyed peas
2 roma tomatoes
(Note: I'm mostly guesstimating on the amounts here--particularly with the spices: I mostly just threw stuff in until it seemed good and in amounts that seemed to work.)
Instructions:
Cut the potatoes into bite-sized pieces and put them in a small saucepan to boil. Chop the zucchini and onion and saute them in about a tablespoon of coconut oil (or olive oil) with the mustard seed in a wok or large saucepan. When the onions are slightly cooked, add the coriander, turmeric, chili powder, curry powder, and ginger. Cook for 4-5 minutes. Add black-eyed peas. Cook for 3 minutes. Add boiled potatoes and chopped fresh roma tomatoes. Saute for 1-2 minutes. Add salt to taste.
I served this with hummus in a tortilla, as pictured below (yay Costco tortillas), but I'm sure it would be good over rice or quinoa as well.
