Mixed Vegetable and Bean Curry with Almond Wraps

• Gluten Free ✅
• Vegan ✅
• Healthy ✅

***

Serves = 3-4

Time to cook = 30-40 mins

Yes, I'm back with making some really nice dishes. I really also wanted to eat some wraps but I didn't want them to be too filling and so I decided to ditch the flour. Instead, these are made with almond flour which you can make at home in a food processor by using about 500g of almond and a teaspoon of salt. You just blitz them into a powder.

So let's have a look at how we make this!

***

Part 1: The Mixed Vegetable and Bean Curry

Ingredients:

• 1x Tin of Mixed Beans in Water
• 3x Large Tomatoes
• 1x Handful of Coriander
• 1x Tbsp of Tamarind Sauce
• 1x Tsp Maple Syrup
• 1x Tsp Salt
• 1x Tsp Paprika
• 1x Tsp Crushed Red Chillies
• 1/2 Courgette
• 4x Large Chestnut Mushrooms
• 50g Cauliflower

How To:

1. Put the tomatoes, coriander, tamarind sauce, maple syrup, salt, paprika and red chillies into a blender and blend them together
2. Pour out the mixture into a frying pan and cook on a medium heat until it starts to bubble a little
3. Chop your courgettes, mushroom and cauliflower into small pieces
4. Add the beans to the tomato mixture with the water in the tin
5. Heat until the beans soften a bit (this will take about ten or so minutes)
6. Then add the vegetables and cover for ten minutes on a medium heat
7. Take the lid off and cook for another 5-10 minutes until the vegetables are cooked
8. Take the pan off the heat and set it aside

Part 2: Almond Flour Wraps

Ingredients

• 500g Almond Flour
• 1/2 Cup of warm water
• 1x Tbsp turmeric powder
• 1x Tsp Cumin Seeds

How to:

1. Mix all of the ingredients together to form a dough. If it is too wet then add teaspoons of almond flour each time, if it is too dry then add a teaspoon of warm water each time until you get your desired dough
2. Roll these out into small wraps, you should be able to make quite a few depending on how big you want them (mine are quite small and I made about 7-8)
3. Cook either in the oven at 200/C for 10 minutes, in the air-fryer at 200/C for 7 minutes or in an oiled frying pan on a medium heat for about 8-10 minutes
4. Enjoy with some shredded cucumber in vegan yoghurt and the curry you set aside from before!

***

How to eat!

Well, as I have said you can shred some cucumber into some coconut milk yoghurt and use that as a side.

You can also eat this dish with...

Homemade Sweetened Tamarind Sauce

1. Blitz together some tamarind sauce, a teaspoon of maple syrup, a handful of chopped cherry tomatoes and a teaspoon of lemon juice.
2. Once blitzed, mix in some chopped chives and there you have a wonderful side dish.

Punchy Coleslaw

1. Chop some red cabbage, shred a carrot and roughly chop up a cucumber and a stick of celery.
2. Mix these together in a bowl with a squirt of lemon juice, a handful of chopped coriander, a teaspoon of salt, a teaspoon of tamarind sauce and 3 tablespoons of vegan mayonnaise and there you have your punchy coleslaw.

Homemade Juicy and Chilli Salsa

1. Chop a large tomato, some chives, some coriander and grab some lemon juice
2. Blitz in a blender with a tablespoon of red chilli powder or alternatively use crushed chillies
3. Once blitzed add a kiwi and chop up an apple in the blender and blitz once more
4. Chop one more tomato into small rough cuts and add it to the mixture

***

I've got so many different serving suggestions for this and each of them are different according to what you actually want your dish to taste like. Remember to shred some vegan cheese and add that in too because you can never have too much cheese. You're probably wondering why I don't use cheese sauce and to that I say absolutely not. I will not eat cheese sauce, it sounds absolutely disgusting.

I mean this dish does require a bit more effort and a bit more patience than usual but honestly, it was very tasty.