A rich spicy curry is rolled up in a tortilla before being fried to crisp perfection! Our version uses a hearty combination of lentils, spinach and Greek 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 & Greek yoghurt
Hands on Time: 20 - 45 minutes
Overall Time: 35 - 65 minutes
Ingredients:
- Almonds
- Apricot Jam
- Butternut
- Golden Sultanas
- Greek Yoghurt
- Green Leaves
- Mrs. Balls Chutney
- Spice & All Things Nice Cape Malay Curry Paste
- Spring Onion
- Spring Onions
- Tinned Lentils
- Wheat Flour Tortillas
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
BEGIN THE Butternut
Preheat the oven to 200°C. Place the Butternut 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 the lentils, the curry paste (to taste), and 100ml [200ml]|#7DA0D7 of water. Mix until fully combined and use a potato masher or fork to roughly mash the lentils until a coarse mash. Cook for 4-5 minutes, until the liquid has almost all evaporated. In the final minute, stir in the spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the Butternut is done, add to the mixture along with the sultanas and the yoghurt.
TOASTED Almonds
Return the pan, wiped down, to medium heat with the Almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
DELISH DIP
In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until a drizzling consistency.
MAKE CURRY ROLLS
Lay out the tortillas on a chopping board, top with the lentil and Butternut mixture, and sprinkle over the almonds. Tightly roll up into a wrap. Return the pan to medium heat. 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 apricot chutney for dipping. Sprinkle over the spring onion. Enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Place the Butternut 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 the lentils, the curry paste (to taste), and 100ml [200ml]|#7DA0D7 of water. Mix until fully combined and use a potato masher or fork to roughly mash the lentils until a coarse mash. Cook for 4-5 minutes, until the liquid has almost all evaporated. In the final minute, stir in the spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the Butternut is done, add to the mixture along with the sultanas and the yoghurt.
TOASTED Almonds
Return the pan, wiped down, to medium heat with the Almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
DELISH DIP
In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until a drizzling consistency.
MAKE CURRY ROLLS
Lay out the tortillas on a chopping board, top with the lentil and Butternut mixture, and sprinkle over the almonds. Tightly roll up into a wrap. Return the pan to medium heat. 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 apricot chutney for dipping. Sprinkle over the spring onion. Enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Place the Butternut 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 the lentils, the curry paste (to taste), and 300ml [400ml]|#7DA0D7 of water. Mix until fully combined and use a potato masher or fork to roughly mash the lentils until a coarse mash. Cook for 6-7 minutes, until the liquid has almost all evaporated. In the final minute, stir in the spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the Butternut is done, add to the mixture along with the sultanas and the yoghurt.
TOASTED Almonds
Return the pan, wiped down, to medium heat with the Almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
DELISH DIP
In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until a drizzling consistency.
MAKE CURRY ROLLS
Lay out the tortillas on a chopping board, top with the lentil and Butternut mixture, and sprinkle over the almonds. Tightly roll up into a wrap. Return the pan to medium heat. 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 apricot chutney for dipping. Sprinkle over the spring onion. Enjoy, Chef!
BEGIN THE Butternut
Preheat the oven to 200°C. Place the Butternut 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 the lentils, the curry paste (to taste), and 300ml [400ml]|#7DA0D7 of water. Mix until fully combined and use a potato masher or fork to roughly mash the lentils until a coarse mash. Cook for 6-7 minutes, until the liquid has almost all evaporated. In the final minute, stir in the spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the Butternut is done, add to the mixture along with the sultanas and the yoghurt.
TOASTED Almonds
Return the pan, wiped down, to medium heat with the Almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside.
DELISH DIP
In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until a drizzling consistency.
MAKE CURRY ROLLS
Lay out the tortillas on a chopping board, top with the lentil and Butternut mixture, and sprinkle over the almonds. Tightly roll up into a wrap. Return the pan to medium heat. 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 apricot chutney for dipping. Sprinkle over the spring onion. 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 & Greek yoghurt is between 20 and 45 minutes.
What is the total time required to make Cape Malay Veggie Wraps with chutney, golden sultanas & Greek yoghurt?
The total time required to make Cape Malay Veggie Wraps with chutney, golden sultanas & Greek 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, Butternut, Golden Sultanas, Greek Yoghurt, Green Leaves, Mrs. Balls Chutney, Spice & All Things Nice Cape Malay Curry Paste, Spring Onion, Spring Onions, Tinned Lentils, Wheat Flour Tortillas
What is the nutritional information of Cape Malay Veggie Wraps?
Calories: 917, Carbs: 151 grams, Fat: grams, Protein: 31.9 grams, Sugar: 48.5 grams, Salt: 1251 grams
How do I prepare Cape Malay Veggie Wraps?
TORTILLA WORTH IT: Serve the curry wraps alongside the apricot chutney for dipping. Sprinkle over the spring onion. Enjoy, Chef! MAKE CURRY ROLLS: Lay out the tortillas on a chopping board, top with the lentil and butternut mixture, and sprinkle over the almonds. Tightly roll up into a wrap. Return the pan to medium heat. Fry the wraps, seam-side down until golden brown, 1-2 minutes per side. (Reduce the heat if the wraps are browning too quickly). DELISH DIP: In a separate bowl, combine the chutney and the apricot jam. Add water in 5ml increments until a drizzling consistency. TOASTED ALMONDS: Return the pan, wiped down, to medium heat with the almonds. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and set aside. AROMATIC CURRY: Place a pan over medium heat with a drizzle of oil. When hot, add the lentils, the curry paste (to taste), and 100ml [200ml]|#7DA0D7 of water. Mix until fully combined and use a potato masher or fork to roughly mash the lentils until a coarse mash. Cook for 4-5 minutes, until the liquid has almost all evaporated. In the final minute, stir in the spinach until wilted. Transfer the mixture to a bowl to cool slightly. When the butternut is done, add to the mixture along with the sultanas and the yoghurt. BEGIN THE BUTTERNUT: Preheat the oven to 200°C. Place the butternut 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).
What should be prepared from my kitchen to make Cape Malay Veggie Wraps?
Almonds, Apricot Jam, Butternut, Golden Sultanas, Greek Yoghurt, Green Leaves, Mrs. Balls Chutney, Spice & All Things Nice Cape Malay Curry Paste, Spring Onion, Spring Onions, Tinned Lentils, Wheat Flour Tortillas
How many calories does Cape Malay Veggie Wraps have?
917 calories
How much fat content does Cape Malay Veggie Wraps have?
grams
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