Samosa-Inspired Wraps

We don't eat out much, but yesterday at lunch time my husband and I decided to check out Wok Box. Because I was in a hurry to get somewhere, I wanted something to eat that didn't require 2 hands and a table, and the idea of typical fast food (such as the golden arches) never appeals to me.

May I say right now, the samosas at Wok Box were very enjoyable. They inspired me to try something similar for tonight's dinner. I don't think I'm actually capable of deep-frying anything, so traditional samosas were out of the question, as was making and baking my own dough on a school night.

I bought whole grain whole wheat wraps by Dempsters (Bakery Thins). Those, combined with the peas, make a complete protein, which makes this a fantastic vegetarian meal for my protein hungry boys.

4-5 medium russet potatoes, cut into large chunks
1 onion, diced
3 cloves of garlic, sliced
1 c. julienned or matchstick cut carrots
1 c. julienned or matchstick cut zucchini
1/2 c. frozen peas
1 tsp salt
2 tsp yellow curry powder
finely grated fresh ginger, to taste
1 tbsp butter
1 tbsp olive oil
2 tbsp milk
Thai chili-ginger sauce, optional, for dipping.

Wash and slice the russet potatoes into large chunks, and layer in a steaming basket or in a double boiler. Steam while preparing the rest of your meal. Steam your peas at the same time- I use the microwave for this, as they don't take very long, and no one in my house likes overcooked peas. They are done when they are a nice bright green rather than going asparagus-coloured. Set them aside.

Heat a non-stick pan with 1 tbsp of the olive oil. Add the onion and carrots, and stir fry until the onions begin to soften, about 5 minutes. Add the sliced garlic and zucchini, and continue to stir fry, until the zucchini is softened, about another 5 minutes. Turn heat down to very low, and check on potatoes. If you can stick a fork easily into them, they're done. Pull out about half the potatoes and place into a bowl. Mash with a fork, mixing in 1 tbsp of milk, 1 tbsp of butter, 1/2 tsp of salt, and 1 tsp of curry powder. 

The potatoes should be somewhat chunky and textured, so don't overmash.

When combined, mix into the onion and vegetable mixture. Turn off the heat. Pull out the remaining potatoes and repeat the process, using the remaining olive oil, curry powder, salt, and milk. Fold the peas into the potatoes, and mix that with the rest of the meal. Your mixture will be quite thick. 

Spoon it into a wrap, fold over, and serve with a variety of fresh vegetables, including snap peas. As an option you can try out a dipping sauce for your wrap. My husband really enjoyed his with the dipping sauce, but I preferred it without any sauce.


Enjoy!

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