Vegan Samosa Wraps

Ingredients for 3 servings:

• 350 g potatoes
• 350 g cauliflower
• 100 g peas
• 3 garlic cloves
• 1 onion(s)
• 1 ½ tsp ginger
• 1 tsp garam masala
• ½ tsp turmeric powder
• ½ tsp coriander powder
• ¼ tsp cayenne pepper
• salt and pepper
• 100 ml water
• 6 tortillas
• 1 bunch of coriander
• 1 bunch of mint
• 8 tbsp lime juice
• 2 tbsp maple syrup
• 2 tbsp vegetable oil
• 2 garlic cloves
• 1 onion(s)
• 1 pinch of salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

with a spicy coriander and mint chutney

Dice the potatoes, divide the cauliflower into florets, and sauté both until al dente. Finely dice the onion and garlic cloves. Heat a little oil in a large pan and sauté the onions until translucent. Add the garlic and spices (except salt and pepper) and sauté briefly. Deglaze with the water and add the potatoes, cauliflower, and peas. Fry for about 10 minutes, stirring constantly, until the liquid has evaporated. Season with salt and pepper to taste. Lightly mash the contents of the pan with a potato masher. Preheat the oven to 180°C. Brush a small baking dish with a little oil. Spoon 3 tablespoons of the contents of the pan onto each tortilla, roll up the tortilla, and place it seam-down in the baking dish. Finally, brush the tortillas with oil and bake in the oven for 20-30 minutes, until browned. In the meantime, prepare the chutney. Finely dice the onion and garlic. Combine the remaining ingredients in a blender and stir into a bowl along with the onion and garlic. Serve the chutney with the finished wraps.