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

  Flour

  4 tortilla, medium or 184g

Directions

1. Prep the onion, garlic, potatoes, and cauliflower. Heat the coconut oil in a large pot over medium heat. Add the onion and cook, stirring often, until soft and translucent, about 5 minutes. Stir in the garlic and cook 1–2 minutes until fragrant.
2. Add the potatoes, lentils, salt, curry powder, cumin, cloves, tomato paste, cauliflower, and water. Bring to a boil, then reduce to a gentle simmer. Cover and cook until the lentils and potatoes are tender, about 25 minutes.
3. Uncover and stir in the coconut milk and red pepper flakes. Simmer uncovered, stirring occasionally, until thick and fragrant, about 5 minutes. Taste and adjust salt or spices as needed. Warm the tortillas, fill with the aloo gobi, and serve.