The curried onion, peppers and chickpeas combine with the speedy coriander sauce, yoghurt and lettuce for an absolute vibe. Use dairy-free yoghurt and wraps to keep this one plant based.
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Serves
4
Cumin Seeds
Ginger
Green Chilli
Coriander
Limes
Onions
Bell Peppers
Drained Cooked Chickpeas
Tikka Masala Paste
Iceberg Lettuce
Wraps
Yoghurt
Pomegranate Seeds
Serves
4
Cumin Seeds
Ginger
Green Chilli
Coriander
Limes
Onions
Bell Peppers
Drained Cooked Chickpeas
Tikka Masala Paste
Iceberg Lettuce
Wraps
Yoghurt
Pomegranate Seeds
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Step 1.
Toast the cumin seeds in a large frying pan over a medium heat until smelling amazing then tip into a blender or mini food processor. Roughly chop the ginger, green chilli and coriander (stalks and all). Add this too, along with the zest and juice of 1 lime, 2 tbsp neutral oil and 2-3 tbsp water. Blitz to a smooth green chutney, adding the final tbsp of water if needed, season to taste.
Step 2.
Slice the onions and peppers. Pour a good drizzle of neutral oil back into the same frying pan (no need to wash in between), scrape in the onions and peppers and fry over a medium to high heat for 6-8 mins until softened and getting caramelised.
Step 3.
Drain the chickpeas, add to the frying pan then stir in the curry paste. Cook, stirring for a couple of minutes or so to cook out the raw curry paste then squeeze in the remaining lime juice. Remove from the heat and season to taste.
Step 4.
Finely slice the iceberg lettuce.
Step 5.
Heat the wraps to your liking – if you have a gas stove then warming them directly over the flame creates a nice char.
Step 6.
Spread the yoghurt across the middle of each wrap then pile on the tikka masala chickpea mix. Top with the lettuce, coriander dressing and pomegranate seeds, if using. Roll into thick wraps, to serve.