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 macadamia nut yoghurt as the filling. It is served with a sweet chutney for spooning over or for dunking!
Cape Malay Veggie Wraps
Cape Malay Veggie Wraps
with chutney, golden sultanas & macadamia nut yoghurt
Hands on Time: 20 - 45 minutes
Overall Time: 35 - 65 minutes
Ingredients:
- Almonds
- Apricot Jam
- Buttanut Macadamia 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
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 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 macadamia 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). Remove from the pan and season.
SAMBAL & DIP
In a bowl, combine 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 sambal with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!
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 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 macadamia 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). Remove from the pan and season.
SAMBAL & DIP
In a bowl, combine 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 sambal with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!
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 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 macadamia 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). Remove from the pan and season.
SAMBAL & DIP
In a bowl, combine 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 sambal with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!
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 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 macadamia 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). Remove from the pan and season.
SAMBAL & DIP
In a bowl, combine 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 sambal with the apricot chutney for dipping. Sprinkle over the chopped coriander. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Cape Malay Veggie Wraps?
The preparation time for Cape Malay Veggie Wraps with chutney, golden sultanas & macadamia nut yoghurt is between 20 and 45 minutes.
What is the total time required to make Cape Malay Veggie Wraps with chutney, golden sultanas & macadamia nut yoghurt?
The total time required to make Cape Malay Veggie Wraps with chutney, golden sultanas & macadamia nut yoghurt is between 35 and 65 minutes.
How many servings does Cape Malay Veggie Wraps provide?
4 servings
What are the main ingredients in Cape Malay Veggie Wraps?
Almonds, Apricot Jam, Buttanut Macadamia Nut Yoghurt, Chickpeas, Fresh Coriander, Golden Sultanas, Mrs. Balls Chutney, Pumpkin Chunks, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Wheat Flour Tortillas
What is the nutritional information of Cape Malay Veggie Wraps?
Calories: 838, Carbs: 134 grams, Fat: grams, Protein: 23.3 grams, Sugar: 51.1 grams, Salt: 1410 grams
How do I prepare Cape Malay Veggie Wraps?
TORTILLA WORTH IT: Serve the curry wraps alongside the nutty sultana sambal 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). Remove from the pan and season. 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). SAMBAL & DIP: In a bowl, combine 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 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 macadamia 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?
Almonds, Apricot Jam, Buttanut Macadamia Nut Yoghurt, Chickpeas, Fresh Coriander, Golden Sultanas, Mrs. Balls Chutney, Pumpkin Chunks, Spice & All Things Nice Cape Malay Curry Paste, Spinach, Wheat Flour Tortillas
How many calories does Cape Malay Veggie Wraps have?
838 calories
How much fat content does Cape Malay Veggie Wraps have?
grams
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