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Curry Flurry Wrap




Source of Recipe


Submitted by Brandon Johnstun From Mission Foods


Recipe Introduction


Here is a recipe that I put in for people like Neva Johnstun. She and I really like curry. This is way out of the realm of what you usually see in Thai or Indian cooking, but alot like Ethiopian.


Recipe Link: http://www.missionfoods.com

List of Ingredients




Tools

Knife
Cutting board
Frying pan with lid
Stirring spoon
Measuring cup
Measuring spoons, 1/4 Tsp, 1/2 Tsp, 3/4 Tsp, 1 Tsp, 1 Tbl


Ingredients

1 Tbs Olive Oil (0.1 oz.)
3/4 C Yellow Onion (4 oz.)
Curry Spice Blend (see Related Recipes)
1 C Whipping Cream
2 Baby Red Potatoes, roughly chopped (10 oz.)
2 Roma Tomatoes (9 oz.)
2 C Broccoli Florets (4 oz.)
2 medium Carrots, peeled and sliced (8 oz.)
1 C Cauliflower Florets (4 oz.)
10 Mission® Wheat or Garlic Herb Wraps
5 C cooked Basmati Rice (36 oz.)


Curry Spice Blend

1 Tbl Curry Powder
2 Tsp Ground Cumin
2 Tsp Turmeric
1/2 Tsp Thyme Leaves
3/4 Tsp Salt
1/4 Tsp Pepper

Mix all the ingredients together for curry spice blend.


Recipe



Serves: 10
Time required: Preperation: 5 minutes Cook: 30 minutes
Difficulty: Average


Directions

1. Start cooking rice now.

2. Over medium heat heat oil, cook onion till tender, about 5 minutes.

3. Add spice blend and stir until fragrant, about 1 minute.

4. Add cream and bring to a boil.

5. Add potatoes and tomatoes. Cover and simmer until potatoes are almost fork tender, about 12 minutes.

6. Add broccoli, carrots and cauliflower. Cover and simmer until tender, stirring occasionally, about 5 minutes.

7. Season to taste with salt and pepper.

8. Divide rice among heated wraps.

9. Top with curry vegetables. Fold in the sides of the wrap, then fold forward. Serve.


Serve with

Green salad, fruit and smoothie.


Variations

*Add different vegetables.

*Add coconut milk instead of cream.

*Add any seafood or meat that you like. Shrimp is great.