This is a flavorful, spicy vegetarian Indian style curry wrapped in a Mexican tortilla. Don't ask why, but the combination works. Top these healthy entrees with some yogurt mixed with minced garlic and dried mint and or/ mango chutney.
2 large garlic cloves - peeled
1 piece ginger - peeled and quartered
1 jalapeno - quartered
1 large onion - cut in eighths
1 tablespoon canola oil
1 1/2 teaspoons curry powder
1 tablespoon cumin
1 pound potato - diced
1 1/2 cups water
1/2 teaspoon salt
15 ounces chickpeas - drained
1 cup frozen peas
1/4 cup cilantro - chopped
8 flour tortillas
In a food processor, with the motor running, drop garlic, ginger, and jalapeno through the feed tube and process until minced. Add onion and pulse until coarsely chopped.
In a large nonstick skillet, heat oil over medium heat. Add onion mixture and cook, stirring often, until softened and lightly golden, 10 to 12 minutes. Add curry powder and cumin and cook, stirring constantly, until fragrant, about 1 minute.
Add potatoes, water, and salt. Bring to a simmer. Reduce heat to low, cover and simmer until potatoes are tender, about 10 minutes. Stir in chickpeas, green peas, and cilantro. Simmer until heated through, 2 to 3 minutes. Season with salt to taste.
Meanwhile heat tortillas in skillet, microwave, or (wrapped) in oven. Spoon some filling in each tortilla. Top with garlicky yogurt or some mango chutney.
Calories: 777 Calories From Fat: 18%
Protein: 32g Carbohydrate: 131g
Cholesterol: 0mg Sodium: 684mg