I have owned the Moosewood Restaurant New Classics cookbook for what seems like forever. Back in college, at Cornell University, I ate at the famous Moosewood Restaurant only once. If only I wasn’t a poor college student back then and had taken advantage of this amazing restaurant when I had the chance! In our quest to eat less meat, I recently dusted this cookbook off the shelf. In perusing the recipes, these potato wraps caught my eye. My kids like potatoes and I figured they would enjoy these. These were easy to make and so flavorful. While we rarely have repeat meals in our house, these will be making an appearance again!
Indian Curried Potato Wraps
Adapted from cookbook Moosewood Restaurant New Classics
- 2 1/2 cups cubed potatoes
- 1/2 teaspoon salt
- 1/2 cup cream cheese or 1/2 cup neufchatel cheese, at room temperature
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 1 garlic clove (minced or pressed)
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne (to taste)
- 1/2 cup frozen green pea
- 1/2 cup chopped fresh tomato
- 2 teaspoons fresh lemon juice
- 6 tortillas (7 inches across)
1. Preheat the oven to 350 degrees F. Lightly oil a baking dish (we used a 9X13′ dish).
2. Place the potatoes and salt in a small pot with water to cover and bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, until tender. When the potatoes are tender, drain and mash them with the cream cheese, and set aside.
3. Meanwhile, warm the oil in a saucepan, and saute the onions and garlic on medium heat for about 10 minutes, until translucent. Add the turmeric and cayenne and cook for 1-2 minutes, stirring constantly. Add the peas and tomatoes, cover, and cook on low heat just long enough to heat through. Stir the cooked vegetables and the lemon juice into the mashed potatoes. Add salt to taste.
4. Place a generous 1/3 cup of the filling at the bottom of each wrap and roll it up. Place the wraps seam side down in the prepared baking dish, cover with aluminum foil, and bake for 10-15 minutes, until hot.