Bombay Potato Wrap
These Bombay Potato Wraps are fusion food at their best!
Servings: 2 people
Calories: 411.61kcal
Ingredients
- ½ tablespoon rapeseed oil
- 1 small white onion
- 350 grams potato cubed
- ½ tablespoon ginger minced
- ½ tablespoon garlic minced
- 1 tablespoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- chilli powder to taste
- 1 pepper yellow, orange or red
- 14 cherry tomatoes halved
- 150 grams peas frozen
- 250 grams spinach
- 2 large wraps
- 1 handful coriander fresh, chopped
- sriracha optional
- tahini optional
Instructions
- Heat the oil in a large non-stick frying pan over a medium heat, then add the onion and fry for a few minutes until they have begun to soften.
- Add the potato to the pan and fry for 5 minutes until the edges of the potato have begun to soften.
- Add the minced garlic and ginger and stir for a minute or two, followed by the spices.
- Once the potatoes have been coated well in the spices, add the pepper and cook for another 5 minutes or until they have begun to soften.
- Next, add the tomatoes and a cup of water. Cook until the tomatoes have begun to break down and coat the potatoes.
- Stir in the peas and spinach cook until both of the green vegetables and the potatoes are ready.
- Serve in warm wraps with a drizzle of tahini, squirt of sriracha and a handful of chopped coriander.
Nutrition
Calories: 411.61kcal | Carbohydrates: 74.63g | Protein: 16.18g | Fat: 7.75g | Saturated Fat: 1.14g | Trans Fat: 0.01g | Sodium: 340.7mg | Potassium: 2151.13mg | Fiber: 14.22g | Sugar: 12.14g | Vitamin A: 13050.28IU | Vitamin C: 131.88mg | Calcium: 260.33mg | Iron: 11.12mg