ALOO GO BI AND BABY SPINACH WRAPS

Hands-on time: 10 minutes Makes: 6 servings

Enjoy all the goodness of a warm vegetable curry tucked into easy-eating wraps. We’ve swapped the usual potatoes for protein-rich chickpeas.

3 cloves garlic, smashed 1 small onion, quartered 1 tsp grated fresh ginger 2 tbsp vegetable oil 1 tbsp packed brown sugar or liquid honey 2 tsp Madras curry powder ½ tsp cinnamon ¼ tsp cayenne pepper half head cauliflower, cut in bitesize florets (about 3 cups) 1 can (398 ml) diced tomatoes, drained 1 can (540 ml) chickpeas, drained and rinsed 1 can (400 ml) light coconut milk ½ tsp sea salt 5 cups packed baby spinach 6 whole wheat soft flour tortillas (9 inches), warmed

In food processor, pulse together garlic, onion and ginger, scraping down side occasionally, until finely chopped and onion is beginning to look mushy. In nonstick skillet, heat oil over medium heat; cook onion mixture, stirring often, until softened, about 7 minutes. Add brown sugar, curry powder, cinnamon and cayenne pepper; cook, stirring often, for 2 minutes. Stir in cauliflower, tomatoes, chickpeas, coconut milk and salt. Bring to boil over high heat; reduce heat and simmer, stirring often, until cauliflower is softened and most of the liquid is absorbed, about 25 minutes. Finely chop 2 cups of the spinach; stir in. Arrange tortillas on flat surface; sprinkle with remaining spinach. Dollop onion mixture over top; roll up tightly and serve.

PER SERVING: about 405 cal, 25 g pro, 13 g total fat (4 g sat. fat), 64 g carb (23 g dietary fibre, 9 g sugar), 0 mg chol, 835 mg sodium, 357 mg potassium. % RDI: 8% calcium, 36% iron, 25% vit A, 65% vit C, 41% folate.