Curry Wrap – Two Ways!

I love curry – and I love sandwiches. I decided to make this wrap, but my husband loves his meat and I’m trying to eat more plant based. So I made two – One with lamb and one with chickpeas – and both were delicious!

Here’s how you do it:

Start by making the pickled onion and cabbage.

Put all the ingredients in a non-reactive bowl and stir, mixing well. Cover and let sit for at least 2 hours. You can make this ahead and store in the refrigerator. Just remember to bring it to room temp before serving. You don’t want it to make the sandwich cold!

Next step, preparing the protein. If you are using ground lamb, heat a heavy skillet and brown the meat.

Once it’s browned, use a slotted spoon and remove it to a bowl, then set aside.

For the chickpeas, pulse them through a food processor until

they are coarsely ground and resembling ground meat.

No matter which protein you choose, the remaining instructions apply to both. If you want vegan, use the chickpeas with a plant based yogurt.

Now that the protein is prepared, it’s time to mix up the curry. Put the oil in a heavy skillet (re-use if you are making the lamb) and heat it on low.

Add the serrano pepper and garlic and gently sauté.

Stir in the curry powder – stir for about 3 minutes. The curry will become very fragrant –

Next add the remaining curry ingredients, except the yogurt, and simmer gently for about 10 minutes.

It will thicken up as it simmers …

Stir in the protein and the yogurt and mix well. Let it sit on warm for about 10 to 15 minutes.

Ground lamb

Chickpeas

Warm the naan bread and serve with the protein in the bread,topped with the cabbage and onion and a spoonful of yogurt.

Try one of each!

Chickpea

Lamb

© Copyright 2023 The Lazy Gastronome

NOTE: All curry powders are not the same. Each region and each family within the region has its own flavor combinations. There are hot and mild versions. I used just the curry powder from the spice shelf. You can find other varieties to try at Asian markets or even online. Use whichever one you like the best!

5 from 3 votes

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Curry Wraps - Two ways

This wrap is perfect for the meat eater or the vegetarian. You can make one - or both! Lamb or chickpeas. Deliciously easy to make.

Course: lunch, Main Course, main dish, sandwich

Cuisine: Indaian, Vegetarian

Keyword: cabbage, chickpeas, curry, flatbread, green onion, lamb, naan, spicy

Servings: 4 wraps

Author: HelenFern

Ingredients

Pickled Cabbage

• 1 cup shredded cabbage
• 1 cup thinly sliced red onion
• 1/3 cup fresh lime juce
• 1/2 teaspoon sea salt

Protein options

• 1 pound ground lamb OR
• 1 cup crushed, lightly ground chickpeas

Curry - for one of the proteins

• 3 Tablespoons olive oil
• 1 thinly sliced serrano pepper
• 1/4 teaspoon fresh garlic, minced
• 1/4 cup curry powder (see note below)
• 1 teaspoon lemon pepper
• 1 teaspoon fresh lime juce
• 1/2 cup water
• 3 Tablespoons plain yogurt (Not greek)

Toppings (besides the cabbage)

• Plain yogurt
• chopped mint

Sandwich

• 4 naan or other flat bread

Instructions

1. Start by making the pickled onion and cabbage. Put all the ingredients in a non-reactive bowl and stir, mixing well. Cover and let sit for at least 2 hours. You can make this ahead and store in the refrigerator. Just remember to bring it to room temp before serving. You don't want it to make the sandwich cold!

2. Next step, preparing the protein. If you are using ground lamb, heat a heavy skillet and brown the meat. Once it's browned, use a slotted spoon and remove it to a bowl, then set aside.

3. For the chickpeas, pulse them through a food processor until they are coarsely ground and resembling ground meat. 

4. No matter which protein you choose, the remaining instructions apply to both. If you want vegan, use the chickpeas with a plant based yogurt.

5. Now that the protein is prepared, it's time to mix up the curry. Put the oil in a heavy skillet (re-use if you are making the lamb) and heat it on low.

6. Add the serrano pepper and garlic and gently sauté.

7. Stir in the curry powder - stir for about 3 minutes. The curry will become very fragrant..

8. Next add the remaining curry ingredients, except the yogurt, and simmer gently for about 10 minutes. It will thicken up as it simmers ...

9. Stir in the protein and the yogurt and mix well. Let it sit on warm for about 10 to 15 minutes. 

10. Warm the flatbreads and serve with the protein in the bread, topped with the cabbage and onion, a spoonful of yogurt. and some fresh mint.

Recipe Notes

NOTE: All curry powders are not the same. Each region and each family within the region has its own flavor combinations. There are hot and mild versions. I used just the curry powder from the spice shelf. You can find other varieties to try at Asian markets or even online. Use whichever one you like the best!

© Copyright 2023 The Lazy Gastronome