What are the main ingredients in Cape Malay Veggie Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Cape Malay Veggie Wraps?

Calories: 836, Carbs: 136 grams, Fat: grams, Protein: 23.7 grams, Sugar: 50.4 grams, Salt: 1245 grams

How do I prepare Cape Malay Veggie Wraps?

TORTILLA WORTH IT: Serve the curry wraps alongside the nutty sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef! MAKE CURRY ROLLS: Lay out the tortillas on a chopping board and top with the chickpea & pumpkin mixture. Tightly roll up into a wrap. Return the pan to a medium heat. When hot, fry the wraps, seam-side down, until golden brown, 1-2 minutes per side. (Reduce the heat if the wraps are browning too quickly). CRISPY CHICKS: Return the pan to medium heat with a drizzle of oil. When hot, add the remaining chickpeas and fry until slightly crisp, 3-4 minutes (shifting occasionally). Season and set aside. ROASTED PUMPKIN: Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway). SALAD & DIP: In a bowl, combine the remaining spinach, the toasted almonds, the crispy chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until drizzling consistency. AROMATIC CURRY: Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 200ml of water. Mix until fully combined and use a potato masher or fork to roughly mash the chickpeas until a coarse mash. Cook for 4-5 minutes, until the liquid has almost all evaporated. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the pumpkin is done, add to the mixture along with ½ the sultanas and the cashew nut yoghurt. TOASTED ALMONDS: Return the pan, wiped down, to medium heat with the almonds. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.

What should be prepared from my kitchen to make Cape Malay Veggie Wraps?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Cape Malay Veggie Wraps

Name: Cape Malay Veggie Wraps
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

A rich spicy curry is rolled up in a tortilla before being fried to crisp perfection! Our version uses a hearty combination of chickpeas, spinach and cashew nut yoghurt as the filling. It is served with a sweet chutney for spooning over or for dunking!

Cape Malay Veggie Wraps

with chutney, golden sultanas & cashew nut yoghurt

Hands on Time: 20 - 45 minutes

Overall Time: 35 - 65 minutes

Download the Recipe for 2

Ingredients:

Almonds
Apricot Jam
Cashew Nut Yoghurt
Chickpeas
Fresh Coriander
Golden Sultanas
Mrs. Balls Chutney
Pumpkin Chunks
Spice & All Things Nice Cape Malay Curry Paste
Spinach
Wheat Flour Tortillas

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

ROASTED PUMPKIN
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 25-30 minutes (shifting halfway).
AROMATIC CURRY
Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 100ml of water. Mix until fully combined and use a potato masher or fork to roughly mash the chickpeas until a coarse mash. Cook for 4-5 minutes, until the liquid has almost all evaporated. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the pumpkin is done, add to the mixture along with ½ the sultanas and the cashew nut yoghurt.
TOASTED ALMONDS
Return the pan, wiped down, to medium heat with the almonds. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKS
Return the pan to medium heat with a drizzle of oil. When hot, add the remaining chickpeas and fry until slightly crisp, 3-4 minutes (shifting occasionally). Season and set aside.
SALAD & DIP
In a bowl, combine the remaining spinach, the toasted almonds, the crispy chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until drizzling consistency.
MAKE CURRY ROLLS
Lay out the tortillas on a chopping board and top with the chickpea & pumpkin mixture. Tightly roll up into a wrap. Return the pan to medium heat. When hot, fry the wraps, seam-side down, until golden brown, 1-2 minutes per side. (Reduce the heat if the wraps are browning too quickly).
TORTILLA WORTH IT
Serve the curry wraps alongside the nutty sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!

Pumpkin Chunks - 250g
Chickpeas - 60g
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Spinach - 20g
Golden Sultanas - 20g
Cashew Nut Yoghurt - 40ml
Almonds - 10g
Mrs Balls Chutney - 30ml
Apricot Jam - 10ml
Wheat Flour Tortillas - 2
Fresh Coriander - 3g

Download the Recipe

Serves 2

ROASTED PUMPKIN
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 30-35 minutes (shifting halfway).
AROMATIC CURRY
Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 200ml of water. Mix until fully combined and use a potato masher or fork to roughly mash the chickpeas until a coarse mash. Cook for 4-5 minutes, until the liquid has almost all evaporated. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the pumpkin is done, add to the mixture along with ½ the sultanas and the cashew nut yoghurt.
TOASTED ALMONDS
Return the pan, wiped down, to medium heat with the almonds. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKS
Return the pan to medium heat with a drizzle of oil. When hot, add the remaining chickpeas and fry until slightly crisp, 3-4 minutes (shifting occasionally). Season and set aside.
SALAD & DIP
In a bowl, combine the remaining spinach, the toasted almonds, the crispy chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until drizzling consistency.
MAKE CURRY ROLLS
Lay out the tortillas on a chopping board and top with the chickpea & pumpkin mixture. Tightly roll up into a wrap. Return the pan to a medium heat. When hot, fry the wraps, seam-side down, until golden brown, 1-2 minutes per side. (Reduce the heat if the wraps are browning too quickly).
TORTILLA WORTH IT
Serve the curry wraps alongside the nutty sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!

Pumpkin Chunks - 500g
Chickpeas - 120g
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Spinach - 40g
Golden Sultanas - 40g
Cashew Nut Yoghurt - 80ml
Almonds - 20g
Mrs Balls Chutney - 60ml
Apricot Jam - 20ml
Wheat Flour Tortillas - 4
Fresh Coriander - 5g

Download the Recipe

Serves 3

ROASTED PUMPKIN
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
AROMATIC CURRY
Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 300ml of water. Mix until fully combined and use a potato masher or fork to roughly mash the chickpeas until a coarse mash. Cook for 4-5 minutes, until the liquid has almost all evaporated. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the pumpkin is done, add to the mixture along with ½ the sultanas and the cashew nut yoghurt.
TOASTED ALMONDS
Return the pan, wiped down, to medium heat with the almonds. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKS
Return the pan to medium heat with a drizzle of oil. When hot, add the remaining chickpeas and fry until slightly crisp, 4-5 minutes (shifting occasionally). Season and set aside.
SALAD & DIP
In a bowl, combine the remaining spinach, the toasted almonds, the crispy chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until drizzling consistency.
MAKE CURRY ROLLS
Lay out the tortillas on a chopping board and top with the chickpea & pumpkin mixture. Tightly roll up into a wrap. Return the pan to a medium heat. When hot, fry the wraps, seam-side down, until golden brown, 1-2 minutes per side. (Reduce the heat if the wraps are browning too quickly). You may need to do this step in batches.
TORTILLA WORTH IT
Serve the curry wraps alongside the nutty sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!

Pumpkin Chunks - 750g
Chickpeas - 180g
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Spinach - 60g
Golden Sultanas - 60g
Cashew Nut Yoghurt - 125ml
Almonds - 30g
Mrs Balls Chutney - 90ml
Apricot Jam - 30ml
Wheat Flour Tortillas - 6
Fresh Coriander - 8g

Download the Recipe

Serves 4

ROASTED PUMPKIN
Preheat the oven to 200°C. Place the pumpkin chunks on a roasting tray, coat in oil, and season. Roast in the hot oven until cooked through and crisping up, 35-40 minutes (shifting halfway).
AROMATIC CURRY
Place a pan over medium heat with a drizzle of oil. When hot, add ½ the drained chickpeas, the curry paste (to taste), and 400ml of water. Mix until fully combined and use a potato masher or fork to roughly mash the chickpeas until a coarse mash. Cook for 4-5 minutes, until the liquid has almost all evaporated. In the final minute, stir in ½ the rinsed spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the pumpkin is done, add to the mixture along with ½ the sultanas and the cashew nut yoghurt.
TOASTED ALMONDS
Return the pan, wiped down, to medium heat with the almonds. Toast until golden brown, 3-5 minutes (shifting occasionally). Remove from the pan and set aside.
CRISPY CHICKS
Return the pan to medium heat with a drizzle of oil. When hot, add the remaining chickpeas and fry until slightly crisp, 4-5 minutes (shifting occasionally). Season and set aside.
SALAD & DIP
In a bowl, combine the remaining spinach, the toasted almonds, the crispy chickpeas, the remaining sultanas, a drizzle of olive oil, and seasoning. Set aside. In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until drizzling consistency.
MAKE CURRY ROLLS
Lay out the tortillas on a chopping board and top with the chickpea & pumpkin mixture. Tightly roll up into a wrap. Return the pan to a medium heat. When hot, fry the wraps, seam-side down, until golden brown, 1-2 minutes per side. (Reduce the heat if the wraps are browning too quickly). You may need to do this step in batches.
TORTILLA WORTH IT
Serve the curry wraps alongside the nutty sultana salad with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!