coconut curry potato wrap

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The first time I had a curry wrap like this I was in a vegan restaurant somewhere on the California coast almost 20 years ago. I am pretty sure I was north of Bolinas and south of Tomales Bay since that is one of my favourite coastal drives, but it has been quite a while. In any case, use this easy recipe as a starting point for your own wrap recipes.

Some ideas to get you started:

  • Make your own curry powders and pastes. If all you do is use commercial curry powders then all of your curry dishes will taste the same.
  • Experiment with some of the fresh spicy herbs and roots in your Asian and Indian grocery stores, like curry leaves, lemongrass, ginger, and galangal.
  • Replace the rice with other whole grains (wheat, oat, barley, spelt, kamut, quinoa, amaranth), lentils and/or beans.
  • Replace the potato with sweet potato or hard squash.
  • Add a few fresh herbs or baby greens to the wrap during final assembly.
Servings:
4 large wraps
Preparation Time:
20 minutes with white rice, 1 hour with brown rice
Tools
  • 1 qt. heavy pot w/ lid
  • wire strainer
  • cutting board & knife
  • 2 qt. saucier w/ lid
  • flat faced wooden spoon
  • medium bowl

Ingredients

  • 1 3/4 c. vegetable broth
  • 1 T. kosher salt
  • pinch of saffron
  • 1 c. medium grain rice (rinsed)

  • 2 T. light oil
  • 1 T. kosher salt
  • 1 lb. potato (1/4" dice)
  • 1/2 onion (1/4" dice)
  • 2 carrots (1/4" dice)
  • 1 c. peas (rinsed)

  • 2 T. light oil
  • 1 T. curry powder
  • 1/2 t. kosher salt
  • 1/2 t. fresh ground black pepper
  • 1/2 t. brown sugar
  • 1/2 can coconut milk
  • 2 T. toasted coconut flakes

  • 4 large tortillas
Cooking Instructions
Rice:
Put the vegetable broth in the covered 1 qt. pot onto high heat.
Rinse the rice under cold water.
When the broth starts to boil, turn down the heat and add the salt, saffron, and rice.
Cover and leave on the lowest heat.
White rice: 10 minutes on the heat. 5 more minutes with the heat turned off. No peaking.
Brown/wild rice: 45 minutes on the heat. 10 more minutes with the heat turned off. No peaking.

Vegetables:
Start chopping and cooking vegetables when the white rice goes onto the heat and 35 minutes after the brown rice goes onto the heat.
Place saucier over medium heat. Wait a couple of minutes for the pan to get hot.
Add the oil and wait 30 seconds for the oil to get hot.
Add the potato and salt. Stir and cover for 5 minutes.
Stir and scrape off any stuck potato starch.
Add the onion and carrots over the potato without stirring. Cover and wait 5 minutes.
Place the rinsed peas into the bowl and cover them with the potato, carrot, and onion.

Coconut curry sauce:
Put the saucier back onto medium-low heat and immediately add the oil and curry powder.
Stir the curry, salt, pepper, and sugar and cook until you can smell the spices. (1 to 2 minutes.)
Stir in the coconut milk. Cover and let cook for 2 minutes.
Stir in the vegetables and the coconut flakes. Cover and turn the heat down to the lowest setting.

Assemble:
Place 1/4 of the saffron rice and 1/4 of the curried vegetables onto each tortilla.
Roll up and enjoy.

Source:
Forgotten restaurant on the California coast somewhere between Bolinas and Tomales Bay.