Indian Spiced Pea & Potato Wraps are a healthy vegetarian/vegan option for the sweltering summer heat.
Total Time:50 minutes
Yield:2 servings 1x
2 tablespoons vegetable oil
1 onion, thinly sliced
1 medium Yukon Gold potato, cut into small cubes
1–1/2 tablespoons curry paste, or adjusted to taste
1/2 cup frozen peas
Salt and pepper
Olive oil spray
2 sheets phyllo dough, cut in quarters
Preheat your oven to 425 and line a baking pan with parchment paper.
Put a pot of water on to start heating up. You’re only doing one potato, so you don’t need a ton of water here, just enough to cover.
Chop your potato and add it to the pot. You don’t need to wait for the water to be boiling. In fact, your potatoes will cook more evenly if the water is still cool. My stove is super slow and takes forever to boil, so I always put the water over the heat first, but if you have a gas stove, you may want to wait until after the potato is chopped and in the water. Add a pinch of salt, and bring the water up to a boil. Boil potatoes for about five minutes, then drain.
While your potatoes are doing their thing, add your vegetable oil to a large skillet. Thinly slice your onion and cook the onion over medium to medium high heat until brown and soft.
Once your onions have softened, add the parboiled potato cubes to the pan, and cook, stirring frequently, for 2-3 minutes.
Add as much curry paste as you would like to the pan, give it a good stir, and cook for another 2-3 minutes. Finally, add the peas and about a tablespoon of water. Give everything a good stir, season with salt and pepper, and remove the pan from the heat.
Lay out your two pastry sheets and cut them into quarters. DO NOT take your phyllo dough out of the package ahead of time unless you cover it with a damp paper towel. It will dry out very quickly. Using your olive oil spray, spray each quarter piece, and stack them together, making two four-layer rectangles. Scoop half of the pea and potato mixture down the center of each rectangle, leaving some space at the end. Just like you would fold a burrito, fold the ends over first, and then gently roll the dough around the filling. Place your wrap seam side down on your baking sheet. Be very careful, phyllo dough is extremely delicate.
I like to give my wraps one final light spray with the olive oil, and then sprinkle some cayenne pepper on top for a bit of extra heat.
Bake for 20 minutes or until crisp. Serve with mango chutney.
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