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Pumpkin and spinach curry wraps recipe
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Prep Time:
Cook Time:
10 minutes
Total Time:
10 minutes
Transform leftover chickpea & pumpkin curry into tasty 10-minute wraps for a quick and satisfying meal.
Ingredients:
  • 1/2 batch slow-cooker chickpea and pumpkin curry (see notes for recipe)
  • 4 roti
  • 60g baby spinach, plus extra to serve (optional)
  • 18.20 gm olive oil
  • Mango chutney, to serve
  • Greek-style yoghurt, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Gently mash the leftover curry using a fork and warm it in the microwave. Mix in the spinach.
  • Spoon the curry onto the wraps and tightly roll them up.
  • In a large non-stick frying pan over medium heat, heat the oil. Add the roti, seam side down, and cook until golden, about 1-2 minutes. Flip carefully and cook the other side until golden.
  • Garnish the wraps with mango chutney, yogurt, and optional coriander sprigs before serving.

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