Lentil Curry with Chutney and Salad Mini Wrap Rolls

One cannot think well, love well, sleep well, if one has not dined well (Virginia Woolf)

Lentil Curry with Chutney and Salad Mini Wrap Rolls

Lentil Curry with Chutney and Salad Mini Wrap Rolls

Week 3 of my ‘World Cup Workout’ and I am already starting to feel the benefit! I feel more toned and my energy levels are on the up 🙂 Although I have still got a long way to go, I have to say I am really enjoying the exercises!

Sticking with the healthy theme,  the dish I have chosen this week is Lentil Curry. Although it is a guilty pleasure, I love having poppadoms and chutney with a takeaway curry. Sometimes I buy the ready-made poppadoms from the supermarket and whip up some homemade chutney to go on the side. This time, I decided to make some of the chutneys you would use with poppadoms, wrap them in a tortilla and slice into mini bites to eat with the curry. This means you don’t need to serve the curry with rice.

Lentil Curry with Chutney and Salad Mini Wrap Rolls

(Serves 4)


250 grams red lentils (follow the cooking instructions on the packet.)
1 large carrot
1 large courgette
1/2 a medium red onion
100 grams fresh spinach
1 tbsp. fresh coriander
For the curry paste
1 tbsp. garam masala
1 tbsp. mild curry powder (you can opt for a hotter one)
1 tsp. fenugreek
1 tsp. cumin seeds
1 tsp. turmeric
1 tsp. cinnamon
1 tsp. ground coriander
1 tbsp. sugar
1 tsp. lemon juice
1 tbsp. tomato purée mixed with half a mug of hot water.
1 tbsp. oil

For the mini wrap salad and relish rolls

100 grams of cherry tomatoes
1/2 small red onion
8cm piece of cucumber
3 tbsp. plain yoghurt
1 tsp. mint sauce
2 tbsp. mango chutney
1 tbsp. fresh coriander


  1. Cook the lentils as per the cooking instructions on the packet.
  2. Whilst the lentils are cooking, chop the carrots, onion, garlic and courgettes into little pieces and fry in a large frying pan until soft.
  3. In a separate high sided frying pan, add the garam masala, curry powder, fenugreek, cumin seeds, turmeric, cinnamon and ground and heat on a low heat until you can smell an aroma (approximately 3-5 minutes) keep stirring so it doesn’t burn.
  4. Next, add the tomato purée, oil, sugar and lemon juice to make the paste.
  5. Drain the lentils and add to the curry paste and stir so the paste covers all the lentils Add the cooked vegetables and stir until fully incorporated
  6. For the mini wrap salad and relish rolls Chop the onion, cucumber and cherry tomatoes into little pieces. When chopping the tomatoes, just use the skin and take out the pulp.
  7. Keep aside a third of the cucumber.
  8. Mix the tomato, thenrest of the cucumber and onion together into a small bowl.
  9. In another small bowl, add three tablespoons of yoghurt. Add the mint sauce and stir to make your mint yoghurt sauce and add the cucumber you have kept aside into the bowl with the yoghurt.
  10. Take two tortilla wraps and spread over the mint yoghurt mixture over both wraps Roll into a tight roll and slice into small pieces.
  11. Take the other two tortilla wraps, spread the mango chutney over them and spoon over the onion, tomato and cucumber mix. Sprinkle some fresh coriander over, roll up and slice into mini wrap pieces.
  12. To serve, place some curry onto the middle of the plate and place the mini wraps around the edge. Finally sprinkle the rest of the fresh coriander over the curry.

Suzy says:

  • Experiment with your relishes. My husband likes the lime pickle, which would definitely give the wraps some spice!
  • This curry also works with chickpeas instead of lentils.

Bon appétit!

Falafel Burgers

There are three reasons why this book came into being. First, throughout the 33 years I’ve been writing recipes – although I’m not vegetarian myself – I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home. (Delia Smith)

Falafel Burgers

Falafel Burgers

It was National Vegetarian Week a couple of weeks ago and this seemed like the perfect opportunity to do some experimenting. My favourite dish I created over the course of the 7 days was my falafel burgers. They are really easy to make – as long as you have a blender or food processor! Here is the recipe.

Falafal Burgers

(Serves 2)


For the burger

1 x 400 gr. can of chick peas, rinsed, drained and patted dry with some kitchen roll
1/2 a red onion, chopped as small as possible
1 stalk of celery, chopped as small as possible A handful of chopped fresh parsley or coriander
6-10 sun dried tomatoes
1 clove of garlic, crushed and chopped small
1 tsp. ground coriander
1 tsp. cumin seeds
2 tbsp. oil
2 tbsp. rice flour
1 tsp. chopped fresh red chilli (you can leave this out) Salt and pepper

For the bun

2 tbsp. mango chutney
2 tortilla wraps

extra oil for frying


  1. Add all the ingredients for the burger into a food processor and blend until smooth. (This may take a while and you may need to stop the blender and push the ingredients down so it all mixes together).
  2. If the mixture is slightly wet, add a little more rice flour Shape into 4 burgers with your hands. They will be the size of a cupcake.
  3. Heat some oil in a non-stick frying pan and fry for 3 minutes on each side or until golden brown.
  4. Heat the wraps up in the microwave for 20-30 seconds.
  5. Spread one tablespoonful of mango chutney on each wrap.
  6. Add two burgers to each wrap and serve.

Suzy says

  • I use food gloves when shaping the burgers.
  • You could add a side salad and some chutney to create a more substantial meal. This would work better for anyone who is on a Gluten Free diet as you would not need the tortilla wraps.