You can make this vegan aloo gobi wrap with potatoes, cauliflower, and aromatic spices. It tastes great and fills you up. It's great for a quick dinner or lunch.
Ingredients: 2 cups cauliflower florets. 2 medium potatoes, diced. 1 onion, thinly sliced. 2 cloves garlic, minced. 1 tablespoon ginger, grated. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon coriander powder. 1 teaspoon garam masala. Salt to taste. 2 tablespoons vegetable oil. 4 whole wheat tortillas. Handful of fresh coriander leaves, chopped. Vegan yogurt or tahini sauce for serving.
Instructions: In a large skillet, heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter. Add the sliced onion, minced garlic, and grated ginger. Saut until the onions are soft and translucent. Add the diced potatoes and cauliflower florets. Cook until they are slightly browned. Add the turmeric powder, coriander powder, garam masala, and salt. Mix well to coat the vegetables evenly with the spices. Cover and cook for 10-15 minutes, or until the potatoes and cauliflower are tender. Warm the whole wheat tortillas in a separate skillet or microwave. Place a generous spoonful of the cooked aloo gobi mixture in the center of each tortilla. Sprinkle chopped coriander leaves over the filling. Drizzle vegan yogurt or tahini sauce over the filling. Fold the sides of the tortilla over the filling and roll tightly to form a wrap. Serve immediately, or wrap in foil for later.
Prep Time: 15 minutes
Cook Time: 25 minutes
Diamond Scape
