Aloo Gobi Lettuce Wraps with Indian Carrot Coleslaw and Coriander and Mint Chutney

Aloo Gobi Lettuce Wraps with Indian Carrot Coleslaw

Aloo Gobi Lettuce Wraps with Indian Carrot Coleslaw and Coriander and Mint Chutney by @dinnersmellsgreat

Aloo Gobi


3 tbsp vegetable oil
1 small cauliflower - cut into small florets
1 sweet potato - cut into small cubes
1 tsp ginger
1 clove of garlic - minced
1 tomato - chopped into small pieces
1 tsp chilli powder - optional
1 tsp fennel seeds
1 tsp mustard seeds
½ tsp ground coriander
½ tsp cumin
½ tsp garam masala
½ tsp turmeric
Salt and pepper to taste
1 tbsp olive oil
6 - 8 little Gem lettuce leaves

Heat the oil in a skillet pan and gently fry the fennel seeds and the mustard seeds until they start to crackle. Add the cauliflower, garlic and ground ginger and a little salt and fry for 3 minutes, then add the sweet potato and fry for a further 2 minutes.

Cover with a lid and cook for 4-5 minutes - make sure to gently move the vegetables around every now and then, to prevent sticking (if the vegetables do start to stick to the bottom of the pan, then add a small splash of water as needed)

Mix together the coriander, cumin, garam masala and turmeric in a small bowl and add all of them to the pan, along with the chopped tomato and 2 tbsp of water. Cook for a further 10 minutes, or until the vegetables are cooked through.

Add 1 tbsp of olive oil and season to taste.

Carrot and Cashew Nut Coleslaw


2 - 3  carrots - grated
3 spring onions thinly chopped
40g red cabbage - thinly sliced
1 tbsp olive oil
½ tsp turmeric
½ tsp garam masala
½ tsp garlic powder
½ tsp fennel seeds
1 handful of cashew nuts - toasted
1 tbsp freshly chopped coriander
flaked sea salt, to taste
3 tbsp lime juice

Lightly toast the cashew nuts and set aside.
Lightly toast the fennel seeds in a pan, place in a bowl and add the remaining ingredients - mix well.
Finally, add the roasted cashew nuts and season to taste.


Coriander and Mint Chutney


60g fresh coriander
2 tbsp olive oil
1 tbsp mint sauce
2 tbsp lime juice
Salt to taste

Place all of the ingredients into a processor or blender and blitz to a smooth paste, and then season to taste - simple!


To Serve
Spoon the Aloo Gobi in the lettuce leaves, with a heaping amount of the carrot salad and a drizzle of Coriander and mint chutney. So delicious and fresh


Explore our BENTO EXPANDED DOUBLE collection here