Vegan Aloo Gobi Wraps

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Lentils

  Raw

  ½ cup or 96g

• Salt

  Table

  1 tsp or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Cloves

  Spices, ground

  ¼ tsp or 0.5g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Cauliflower

  Raw

  4 cup chopped, or 428g

• Water

  Plain, clean water

  3 cup or 710g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ¼ cup or 57g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

Directions

1. Chop onion, cauliflower, garlic, and potato. Heat oil in a large pot over medium heat. When the oil is shimmering, add the onions. Cook, stirring frequently, until the onions are soft and clear (about 5 minutes). Add the garlic and cook, stirring constantly, for another 2 minutes.
2. Add the potatoes, lentils, salt, curry, cumin, clove, tomato paste, cauliflower, and water. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 25 minutes, until the dal and potatoes are tender.
3. Uncover and add the coconut milk, and crushed red pepper to taste. Cook for another 5 minutes, uncovered, until the mixture is thick and fragrant. Season to taste with additional salt or spices. Scoop the aloo gobi into each wrap and serve.

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