Simple, practical, and full of everyday flavour, Gobi Aloo Wrap Vegan Red Lentils Hummus Wrap with Cauliflower and Potatoes is a vegan, vegetarian American, Indian dinner, lunch made with red/pink/orange lentils, water, and medium tomato chopped in about 27 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 17 minutes
  • Total time: 27 minutes
  • Yield: 2
  • Category: dinner, lunch
  • Cuisine: American, Indian

Ingredients

For the Indian spiced Lentil hummus:

  • 1/2 cup red/pink/orange lentils
  • 1 cup water
  • 1/2 medium tomato chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon cayenne
  • 1 teaspoon Sriracha sauce or to taste
  • 1 x Recipe Gobi Aloo mutter (Cauliflower Potato and peas stir fry - link see notes)
  • Pickled Red Onion
  • Cilantro
  • salt+pepper
  • Medium or Large tortillas

Method

For the Lentil hummus:

  1. Add a teaspoon of oil in a deep pan and heat on medium. Toast washed lentils in oil for 2 minutes. Add water, salt, spices, sriracha and tomato. Mix well. Partially cover and cook at low-medium heat. (13-15 minutes). Mix and mash after 15 minutes and use.

Wrap:

  1. Warm the tortilla. Spread a layer of lentil hummus. Add some more lentils at the 2/3 point of the tortilla.
  2. Top with Cauliflower Potato and Peas stir fry.
  3. Top with pickled onions, salt and pepper and cilantro.
  4. Wrap, cut and serve with cilantro chutney or Sriracha/hot sauce.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.