Wednesday, February 26, 2014

Freezer Meal - Potato and Chickpea Curry Wraps

Potato and pea curry wrap  -

Are you one of the many people out there who are trying to cut back on their red meat consumption? To me, nothing can substitute for a great steak so I won't say this dish will make you forget your favorite tenderloin! But  potatoes and chickpeas do make a great vegetarian meal - even if you are not a vegetarian! This curry dish is quick and easy to prepare. I usually wrap them in a flour tortillas so I can freeze them and pull them out for a quick workday lunch. Even though I add mango chutney inside the lunch wraps, I also take a bit extra a long for extra flavour.

Of course, they are also great as a main dinner meal sans tortilla - easy, quick and delicious. Naan bread would make a great accompaniment so you can slop up the leftover sauce on your plate!

Potato and pea curry wrap  -


1.5 lbs potatoes
1 tbsp vegetable oil
2 cups chick peas
2 tsp mustard seeds
1 large onions, chopped
4 cloves garlic, crushed
1 tbsp freshly grated ginger
1 tsp tumeric
1 tsp garam masala
1/4 tsp cinnamon
1/4 tsp cloves
1 tsp ground cumin
1/2 tsp coriander
1 small jalepeno, diced
1/2 tsp salt
2/3 cup stock or water
1 cup peas
6 large soft tortillas
store bought mango chutney - optional (but really good)

What to do

  1. Cut potatoes into 1/2-inch cubes (don't peel them unless you want them that way).
  2. Heat oil in large skillet over medium heat.
  3. Add mustard seeds and cook till they start to jump and pop.
  4. Add the onions and cook with low heat till soft. Stir frequently.
  5. Add the rest of the spices, salt, jalapeno, chickpeas and potatoes.
  6. Stir for a minute or two until everything is nicely mixed.
  7. Add water or stock. Stir. Cover.
  8. Simmer for 15-20 minutes until potatoes are cooked and tender.
  9. Add the peas, cover pan and cook for another 5 minutes or so.
  10. I like to mash up the mixture just a little - but up to you!
  11. Cool for 15 minutes.
  12. Take a tortilla and spread about a tbsp of chutney down the middle of the tortilla.
  13. Place about 1/2 - 2/3 cup potato mixture onto tortillas, over the chutney.
  14. Wrap like a burrito. If you need instructions on wrapping look here:
  15. Roll up finished wraps in plastic wrap and place on a cookie sheet.
  16. Place in freezer until ...well... all are frozen and then place them in a larger ziploc, if desired, and store in freezer until needed.
  17. To enjoy, simply microwave for two minutes or heated through.
  18. Throw some extra chutney in your lunch bag!


  1. When do you add the chickpeas?

    1. Thanks for catching that! Add them when you add the potatoes!
      Thx, Ceecee

    2. Thanks! Can't wait to try these...