Great tasting good for you food that is so gorgeous and satisfying. Creamy coconut chickpea and sweet potato madras curry stuffed into a rainbow chard leaf burrito wrap with spinach and kale, accompanied with a raw beetroot and chilli pepper slaw.
Prep time 10 minutes / Cooking time 5 minutes
Ingredients
(serves 2)
2 large rainbow chard leaves or collard green
1 tbsp twice coconut oil
1 sweet potato peeled diced
1 can chickpeas
1/2 tsp ground cumin
Himalayan sea salt
Fresh ground black pepper
1 clove garlic finely chopped
1 small onion finely diced
1 tbsp madras curry paste
(home made recipe below)
300ml creamy coconut milk
1" turmeric grated or 1/4 tsp ground
2 generous handfuls of chopped kale
2 generous handfuls of torn spinach
2 spring onions sliced
1 red chilli diced
1 handful fresh chopped coriander
Beetroot Slaw
1 beetroot peeled and grated
1/2 red pepper finely diced
1 red chilli finely diced
1 tbsp olive oil
1 tsp apple cider vinegar
1/2 tsp fresh lime juice
If your making the madras curry sauce yourself do this first or up to a few days ahead also left overs freeze well for a speedier meal next time.
I like to prep all my ingredients first which makes this a speedy cook. Pre heat your oven to 180 C / 355 F. Bring a pan of water to a simmer and just drop the chard leaves in simmering water for 60 seconds then pat dry and place the rainbow chard burrito wraps on your plates ready to stuff.
Toss the sweet potato and chickpeas in coconut oil, salt, pepper and cumin place on a shallow roasting tray, roast in the oven for 20 minutes. Heat a pan add other tbsp of coconut oil and soften the onion and garlic add the turmeric, chilli and madras curry paste, cook for a couple of minutes then add the coconut milk, bring to a simmer, add the kale and spinach and reduce the coconut milk until you have a medium thick sauce, take of the heat and add the roasted sweet potato and chickpeas stir through and sprinkle over the spring onions, fresh red chilli and coriander. Meanwhile toss all the slaw ingredients together and place a portion on your plates.
To wrap the burrito place the madras filling in the centre of each leaf reserving a little of the sauce for serving over the finished burrito, then to wrap, bring the top and bottom of the leaf over the filling then repeat with the left and right sides and then roll the burrito over so that the seam side is face down, this will keep your burrito firmly wrapped, you can also pick this burrito up and eat as a street walker. Drizzle over the remaining madras sauce and enjoy.
Homemade Curry Masala Sauce
Ingredients
(serves 4-6 and freezes great for next time)
Best Ever Curry Base Sauce
2 tbsp ghee
2 onions chopped
6 cloves garlic grated
2" ginger grated
1/2 red pepper diced
1/4 white cabbage chopped
1 carrot chopped
5 tomatoes chopped
1/2 cup tomato puree
1 tsp Himalayan sea salt
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground fenugreek
1 tsp turmeric
1 tsp paprika
1 tsp garam masala
1 ltr water
A one pot cook, heat a large deep saucepan medium hot, add the ghee, onions and garlic, soften for 7 minutes, then add all the other ingredients except the garam masala add 1 ltr of water or stock. Simmer for 30 minutes, then using a stick blender blitz to a smooth sauce, add the garam masala, that's the base sauce made this is now ready for the second layer of spices, finish spices and some slow unattended cooking time to reduce down to a thick sauce.
The Second Layer Curry Spice Mix
1 tsp Kashmiri chilli powder more if you like heat!
6 cardamom pods bashed
2 " ginger grated
1 tbsp ground cumin
1 tsp ground coriander
2 tbsp mango chutney optional
1/2 juice lime
1 tbsp finishing spice powder mix (recipe below)
Finishing Spice Powder Mix
1 tbsp ground cumin
1 tsp turmeric
1 tbsp ground coriander
1 tbsp heaped curry powder
1 tsp paprika
1 tsp garam masala
Once your base sauce is blitzed, add second layer spices except the fresh coriander, lime juice and mango chutney, then add the finishing spice powder mix, leave to gently bubble away until a medium thick consistency, your curry paste is now ready to use.
