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Chef Aaron McCargo, Jr.:

Spicy Vegetable Vindaloo Wrap

Yield: Serves 6: 1 serving = 1 wrap for vindaloo wrap or 1 cup (297g) mixture for vindaloo bowl

Ingredients

  • 2 tablespoons mustard oil, ghee oil, or canola oil
  • 2 shallots, diced
  • ¼ cup eggplant, peeled and diced
  • ¼ cup zucchini, diced
  • ¼ cup cauliflower
  • ½ cup mixed red and green peppers, diced
  • 1 cup cooked quinoa
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • ½ cup paneer or queso fresco
  • 4-6 naan Indian flat bread wraps
  • 2 tablespoons sour cream

Seasoning Mix:

  • 2 teaspoons curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon ground cumin
  • ½ teaspoon red chili pepper flakes, ground
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger

Directions

In large a saute pan heat oil on medium-high. Add shallots, eggplant, zucchini, cauliflower and mixed peppers and saute for 2-4 minutes. The vegetables should be slightly translucent and still crunchy. Add seasoning mix and stir until well mixed. Turn off heat and stir in cooked quinoa, lime juice, cilantro and cheese. Serve hot: Add evenly to wraps and press on George Foreman-style grill. Serve chilled: Chill filling. Then add evenly to wraps.

Optional Serving Suggestion: Vindaloo Bowl

Serve in a bowl without wrap. Garnish: 1 teaspoon dollop of sour cream 



Nutrition Per Serving

Spicy Vegetable Vindaloo Wrap
Calories 315
Protein 9 g
Carbohydrate 45 g
Total Fat 11 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 22 mg
Potassium 107 mg
Phosphorus 72 mg
Sodium 240 mg
Spicy Vegetable Vindaloo Bowl
Calories 162
Protein 6 g
Carbohydrate 12 g
Total Fat 11 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 15 mg
Potassium 213 mg
Phosphorus 145 mg
Sodium 152 mg
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