Tuesday, 8 December 2015

Curry Roasted Vegetable and Bean Wrap

This is a very fresh tasting sandwich. I was going to use the avocado spread in the original recipe and then my avocado wasn't ripe, so I went for creme fraiche instead.

Curry Roasted Vegetable and Bean Wrap (adapted from Naturally Ella)
(Serves 2)

1/2 red onion, chopped
1/2 red pepper, chopped
handful cherry tomatoes, halved
1/2 courgette, chopped
1 tbsp oil
1 tbsp curry powder
60g black beans
Juice from half lime
2 tbsp creme fraiche

Preheat oven to 200˚C. In a roasting pan, toss together the onion, pepper, tomatoes, courgette, oil and curry powder. Roast for 15-20 mins until the vegetables are tender.

Stir in the beans and continue to cook for another 5-10 mins. Squeeze over the lime juice. Once the vegetables are done, assemble the wraps by piling some roasted vegetables on the wrap and topping with 1 tbsp creme fraiche. Sprinkle with coriander. Roll up and serve.

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