Aloo Gobi Lettuce Wraps with Carrot and Cashew Nut Coleslaw and Coriander and Mint Chutney
The crisp crunch of the lettuce leaves in this recipe will bring a welcome taste of summer to your lunch! These delightful little lettuce cups are filled to the brim with spiced cauliflower and sweet potatoes aloo gobi, topped with a crunchy carrot and cashew nut coleslaw and finally drizzled with a zingy, delicious coriander chutney - each flavour complimenting the other perfectly with each fresh, summery bite!
Throw out the sandwich and be inspired for your lunch! Visit Takenaka to find this recipe and more, all created to fit perfectly in their bento boxes!
Aloo Gobi
Ingredients
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
Method
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
Method
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.
Ingredients
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 fresh chopped coriander
flaked sea salt, to taste
3 tbsp lime juice
Coriander and Mint Chutney
Method
Place all of the ingredients into a processor or blender and blitz to a smooth paste, and then season to taste - simple!
Ingredients
60g fresh coriander
2 tbsp olive oil
1 tbsp mint sauce
2 tbsp lime juice
Salt to taste
To Serve
Spoon the Aloo Gobi into the lettuce leaves, with a heaping amount of the carrot salad and a drizzle of Coriander and mint chutney on top. So delicious and fresh!
