Curried Veggie Wrap with Mint Yogurt Sauce
Ingredients
Mint yogurt sauce
- 3/4 cup plain plant-based yogurt
- 1/4 cup fresh cilantro
- 3 tbsp fresh mint
- 1 small clove garlic, grated
- Juice of half a lime
Curried beef
- 1 tbsp avocado oil
- 1 1/2 tsp cumin seeds
- 1 bay leaf
- 1/2 medium white onion, diced
- 1 bell pepper, diced
- 1 serrano pepper, thinly sliced (optional)
- 5 cloves garlic, grated
- 1 1/2 tbsp ginger, grated
- 1 tsp garam masala
- 1 tsp ground coriander
- 1/2 tsp kashmiri chili pepper
- 1/2 tsp turmeric
- 1 lb Beyond Meat Beyond Beef plant-based ground
- 1/2 bouillon cube
- 2 cups kale, shredded
Serving
- Pita bread
- Pickled onions
Preparation
Mint yogurt sauce
Place yogurt, cilantro, mint, garlic, lime and a generous pinch of salt in blender cup and pulse for 30 seconds until the herbs are minced
Curried beef
Heat oil in a pan over medium low heat and when hot, add cumin and bay leaf and saute for about 30 seconds or until fragrant
Add onions with a pinch of salt and saute for 1-2 minutes until translucent
Stir in both peppers and sauté for 2 minutes
Add garlic and ginger and stir until fragrant
Stir in the spices for about 1 minute then add the Beyond Beef and break it up into crumbles with your cooking spatula
Stir the crumbles occasionally, scraping the bottom of the pan as necessary, until it goes from pink to golden brown, about 5 minutes
Crumble in your bouillon cube then add 3 tablespoons of water and continue stirring and scraping up the pan until the crumbles absorb the liquid and look caramelized, about 3-4 minutes
Stir in kale and cook down until wilted
Serving
Serve in a warm pita with the yogurt sauce and pickled onions
Notes
This recipe is inspired by Qeema and uses Beyond Meat to provide 21g of protein per serving of curried beef, helping achieve protein goals
