I personally love Indian food – but am not that great at mixing the spices just right to make it taste as good as authentic Indian restaurants. Because of this, I will admit I “cheated” because I used pre-made curry mix in this recipe. It tastes so amazing though, and is so easy to use, that I’d gladly purchase it again and again to get the same flavor!
I also decided to turn this chickpea curry into wrap sandwiches rather than eating it in just the traditional way of the curry over rice (which you could do instead). This is an easy dump and go slow cooker recipe and you can make it as mild or as spicy as you wish.
Ingredients needed to make your Easy Indian Chickpea Curry Wraps with Mango Chutney:
- 2 13.5 oz cans of chickpeas
- 1 13.5 oz can of coconut milk
- 1 28 oz can of crushed tomatoes
- 1 cup or 1 large onion, diced
- 1 large sweet potato cute into one inch cubes
- Golden Curry Sauce Mix (I used mild, but it comes with varying spiciness)
- Fresh Cilantro
- Mango Chutney
- White Basmati Rice
- Tortilla Shells
The best part of this recipe is that it is an easy slow cooker dump recipe.
Simply pour in your can of crushed tomatoes, rinsed chickpeas, coconut milk, diced onions, cubed sweet potato and the Golden curry sauce mix. The Golden Curry Sauce comes in a dry bar, and you just break it up into pieces and add it to the crock pot. Stir all of the ingredients and cook on medium heat for 6 hours, stirring occasionally.
A half hour before you want to eat, go ahead and cook your rice according to the package.
To make your wrap, serve rice in your burrito wrap, and spoon over some chickpea curry. Then add about 2 tablespoons of Mango Chutney. I wouldn’t add any more than that or the combo will get too sweet. Top it with fresh cilantro.
Roll it up as a burrito and dig in! This is one of my new favorite Indian recipes I’ve made – it tastes authentic, and since I made mine mild, it’s kid friendly as well!
Looking for more easy recipes? Try these: