Sharwood's
Korma Butternut Squash and Sweet Potato Wrap
Serves 20
Vegetarian
Share this recipe
Ingredients
50ml oil
4 onions peeled and sliced
2 red peppers, sliced
800g sweet potato peeled, and 1cm diced
1 butternut squash, peeled and 1cm diced
800g chickpeas, drained
1 jar Sharwood's Korma Curry Cooking Sauce
100g fresh coriander, chopped
400g fresh spinach, washed
20 wholemeal wraps
Allergens
Please check the ingredients declaration on the products you use making this recipe.
Cereals containing gluten
Milk
Method
Step one
Heat oil in a large saucepan, gently cook onions for 10 minutes then add peppers, sweet potatoes, and butternut squash.
Step two
Cook for a further 10 minutes then add the drained chickpeas and pour over the Sharwood’s Korma Curry Cooking Sauce simmer for 20 minutes or until vegetables are tender, then finish with fresh coriander.
Step three
Place the wraps on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the wrap. Add the curry filling.
Step four
Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up tightly.
Step five
You can serve them as they are, or you can sear the wrap in a griddle pan.