When I go to Whole Foods, I always joke that if I was single, I could buy something different for each day of the week and never cook. Even though I love to cook, I am always impressed by the variety of vegan options in single-serving packages. One such item, for example, that I love is the Laibela Lentil Wrap – perfect inspiration for my red lentil curry recipe vegan style.
Unfortunately, this pre-made red curry lentil wrap is really expensive, at $5.00 a wrap, which is $30.00 for a family of 6. So, I figured I could make an oil-free replica at home for less, and add some veggies and a little vegan love of my own.
Of course, I bought a red lentil curry wrap to dissect and attempt to figure out all the mystery flavors inside. And, to my surprise, making red lentil curry in a wrap wasn’t as difficult as I thought it might be.
A Lalibela lentil wrap, for instance, is full of red lentils, potatoes, carrots, onions, and what is described as aromatic spices.
Similar to the Lalibela lentil wrap, I used red lentils, potatoes, carrots, onions, turmeric, curry, and coriander. Then, to take it a step further, I whipped up a plant-based curry yogurt sauce and added veggies.
Although the Lalibela lentil wrap requires microwaving, I prefer my version grilled in a pan of panini maker. Without further ado, let’s deconstruct this recipe, and make a red curry recipe for a wrap.
COOKING LENTILS, POTATOES, CARROTS, AND ONIONS FOR A RED LENTIL CURRY RECIPE
Similar to making an Oil-Free Vegan Red Lentil Dahl, I saute the onions and garlic first, followed by diced potatoes and carrots. Because the potatoes take longer than the lentils to cook, it is necessary to cook them ina little veggie broth until the potatoes are halfway cooked and the broth dissipates.
Since I want my lentil filling for my sandwich to be more like a sandwich filling and less like a stew, I used less broth than I would for a lentil stew.
- Saute the onions and garlic and the spices until translucent
- Add the carrots and potatoes and a 1/2 cup vegetable broth, and cook until potatoes become softened
- Then, I add the lentils and 2 cups of vegetable broth and bring to a boil, cover and turn down to simmer for 10 minutes.
At the end of cooking, the lentil, and vegetable mixture should be thick and heavy; this is the consistency you want for the wrap.
CHOOSING YOUR WRAP FOR THE RED LENTIL CURRY RECIPE
Despite my adoration for all bread, I love Indian Life Vegan Wraps, which are available at Whole Foods. Not only are they vegan, but they are thick and pliable when adding fillings.
Regardless of my preference, any tortilla or gluten-free wrap will work. In fact, lavash is also a perfect bread to use for this red curry lentil wrap.
Another great idea, if you are avoiding bread, is to put the red lentil curry recipe vegan filling inside lettuce cups.
LAYERING THE INGREDIENTS AND FOLDING THE RED CURRY LENTIL WRAP
First, I always start with a dry green as a barrier to moisture. As a result, the lentil wrap won’t be soggy and leak through. Next, I add a layer of sauce followed by the thick lentil filling.
Once the ingredients are in the center of the wrap, fold the sides of the top and bottom of the wrap as shown.
Then, tuck and roll tightly, keeping all the ingredients inside the wrap.
THE CURRY YOGURT SAUCE IS EASY TO MAKE AND IS A GREAT VEGGIE DIP TOO
Even though the Lalibela lentil wrap doesn’t have sauce or spinach, I like to add a little sauce to just about everything I eat, and I can never get enough veggies.
Condiments and sauces, although full of sugar and preservatives, can be made healthier at home. Despite the inconvenience of making homemade sauces, simple ingredients make it easy.
Recently, I came across a new product at the grocery store. Often, I struggle to find plain plant-based yogurt at the grocery store. Flavored plant-based yogurts are everywhere, but when I am looking for plain vegan yogurt, I usually get one option, a giant container I don’t want. As a result, I usually have to go to Whole Foods, which is sometimes inconvenient.
But, yesterday, I came across 4-ounce containers of plain Cashewgurt made by Forager, a family-based company from California. Not only is Cashewgurt made with organic cashews, but it’s also organic, gluten and dairy-free. And, it tastes good!
With six simple ingredients, I transformed the cashew yogurt into a creamy, tasty curry yogurt sauce for my sandwich. Then, I realized yogurt curry sauce also makes a great vegetable dip.
Not only did I use the sauce inside the sandwich, but I also included a small dish on the side for dipping, because it was that good!
COOKING THE RED LENTIL CURRY RECIPE WRAP IN A PAN
Although I often use my panini maker to grill sandwiches, this sandwich needs to be grilled in a pan. Since the red lentil filling is delicate, and you want the wrap to stay intact, its best to grill in a pan.
First, I always add the spinach to the center and base of the wrap, like a moisture barrier. Then, I add sauce and the lentil filling. Next, fold in the sides, and tightly roll.
Once al the wraps are rolled, using a skillet, heat to medium-low, and place each wrap in the pan. Turn every two to three minutes, checking to make sure the wrap doesn’t get too brown for your liking.
Because I meal prepped everything in advance, and my red lentil filling, was in the refrigerator, I reheated the amount I wanted in the microwave. Then, I grilled my wraps.
However, if you are making the wrap directly after cooking the red lentil mixture, skip the microwave step.
When the wraps are grilled, remove them from the pan, and slice them using a sharp knife. Be careful not to burn your fingers.
Now, serve the red lentil curry wrap with a side of curry yogurt sauce. I also made a Meditterean salad on the sides as well.
If you love lentils and looking for an easy way to incorporate them into your menu, check out these recipes: