Indian Curried Potato Wrap

Name: Indian Curried Potato Wrap
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2.5 cup cubed potatoes; 0.5 tsp salt; 0.5 cup cream cheese; 1 tbsp vegetable oil; 1 cup diced onion; 1 garlic clove; 1 tsp grated fresh gingerroot; 0.25 tsp ground cinnamon; 0.25 tsp turmeric; 0.125 tsp cayenne; 0.5 cup frozen green pea; 0.5 cup chopped fresh tomato; 2 tsp fresh lemon juice; salt; 6 whole wheat tortillas

Potatoes, cream cheese and green pea baked in the oven and spiced with clove and cinnamon for a South Asian wrap.

55 min · Serves 6 · Medium

Method

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Time: Prep 45 min · Cook 10 min · 55 min total
Difficulty: medium

1
Preheat the oven to 350. Lightly oil a baking dish. Place the potatoes an dsalt in a small pot with water to cover and bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, until tender. When the potatoes are tender, drain and mash them with the cream cheese, and set aside.
10 min
2
Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium heat for about 10 minutes, until translucent (or, if you're brave, 20 minutes until a deep golden brown - but watch carefully to keep from burning!). Add the ginger, cinnamon, turmeric, and cayenne and cook for 1-2 minutes, stirring constantly. Add the peas and tomatoes, cover, and cook on low heat just long enough to heat through. Stir the cook vegetables and the lemon juice into the mashed potatoes. Add salt to taste.
3
Place a generous 1/3 cup of the filling at the bottom of each wrap and roll it up. Place the wraps seam side down in the prepared baking dish, cover with aluminum foil, and bake for 10-15 minutes, until hot.
15 min