Curried Sweet Potato Wrap
Servings: 4
Ingredients
- ½ cup dry green lentils (about 1 cup cooked)
- 1 medium sweet potato- peeled and cut into ½” cubes
- 2 tablespoon olive oil (divided)
- 2 medium onions, diced
- 1 cup white wine or water (for deglazing)
- 2 teaspoon sugar
- 1 tablespoon curry powder
- ½ teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ⅛ teaspoon red pepper flakes
- salt and pepper, to taste
- sandwich wraps
- spinach leaves and cucumber slices (for building wraps)
Instructions
- Cook the lentils-Boil lentils in salted water for 15-20 minutes until lentils are tender. Drain and set aside. 2. Par boil the sweet potatoes- Peel and cut sweet potato into ½” cubes. Add to a small saucepan and cover with water (until potatoes are just covered). Bring to a boil and continue to cook, 5 minutes- until potatoes are able to be pierced with a fork. Drain potatoes and set aside. 3. A: Caramelize the onions- Peel onions and slice thinly, Add 1 tablespoon olive oil to medium-large non-stick frying pan and heat over medium heat. Add onions and season with salt and pepper. Continue to cook over medium heat, stirring occasionally, until onions are slightly softened and some moisture is released- about 5 minutes. B: Add 2 teaspoon of sugar, stir to combine with onions and continue to cook on medium heat for 2 minutes. C: Deglaze the pan with 3 tablespoon of the white wine or water, and stir. Cook 3 minutes, stirring occasionally, until liquid is evaporated. Continue to add wine or water, 3 tablespoon at a time to deglaze the pan, making sure to stir and wait for all liquid to evaporate before adding more liquid. Repeat until full cup of wine or water is gone, making sure ti stir and wait for evaporation at each interval. Takes approximately 20 minutes total. 4. In a large bowl, toss par boiled sweet potatoes in remaining olive oil, garam masala, curry powder, coriander, garlic powder, red pepper flakes, and salt and pepper until well coated. 5. Heat a medium non-stick frying man over medium-high heat, and cook seasoned sweet potatoes in a single layer, flipping once, for 3-4 minutes a side. 6. Assemble the wraps- For each wrap, layer on a few spinach leaves, some caramelized onion, cooked lentils, sweet potatoes and cucumber slices. Wrap and serve immediately, or pan fry on both sides in a bit of olive oil until golden, about 2 minutes a side.