One of my favorite things to have for lunch is a wrap. This one has warm filling which is great now when the weather is getting colder. Potato, cauliflower, green lentils, fresh spinach and a little twist that makes it just perfect. If you like, you can also add some fresh chili.

For 4 wraps:

4 flatbreads of your choice

For the curry:
300 grams of baby potatoes, cut into small chunks
100 grams dry green lentils
1/3 cauliflower, thinly sliced
1 celery stick, chopped
1/2 yellow onion, chopped
1 clove of garlic, minced
6 cm leek, chopped
200 ml coconut milk (half a can)
1 tbsp tomato purée
2 tbsp curry powder of your choice
1 tsp turmeric powder

1 red apple, grated
Baby spinach
Coconut flakes, toasted
Fresh coriander

1. Put all ingredients into a pot and add 200 ml of water. Bring to a boil and let simmer on medium heat until potatoes and lentils are cooked and soft. Use a lid on the pot.
2. Meanwhile, toast grated coconut flakes lightly in a dry pan.
3. When the curry is done, build your wrap! Fill the bread with fresh baby spinach and the potato curry, top with grated red apple, fresh coriander and the toasted coconut flakes.

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