Spicy Vegetable Vindaloo Wrap



2tablespoons mustard oil, ghee oil, or canola oil
2teaspoons curry powder
1/2teaspoon turmeric
1/2teaspoon ground cumin
1/2teaspoon red chili pepper flakes, ground
1/4teaspoon ground cinnamon
1/4teaspoon ground cloves
1/4teaspoon ground ginger
2tablespoons chopped fresh cilantro
1/2cup paneer or queso fresco
4-6 naan Indian flat bread wraps
2tablespoons sour cream
Seasoning Mix


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.

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

Serving size (wrap): 1 serving = 1 wrap

Serving size (bowl): 1 serving = 1 cup


Vindaloo bowl nutrient analysis:

Calories: 162, Protein: 6g, Carbohydrate: 12g, Total Fat: 11g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 15mg, Potassium: 213mg, Phosphorus: 145mg, Sodium: 152mg

Nutritional Info *per serving

  • Calories 315
  • Fat 11g
  • Saturated Fat 5g
  • Cholesterol 22mg
  • Sodium 240mg
  • Potassium 107mg
  • Carbohydrate 45g
  • Protein 9g
  • Trans Fat 0g