Indian Potato Wrap

Ingredients

Makes 4

1 sweet potato, peeled and diced into cubes

2 medium russet potatoes, peeled and diced into cubes

1 bay leaf

2 cardamom pods, crushed

1 cinnamon stick

Pinch of salt

4 oz cream cheese or Neufchatel

1 tablespoon vegetable oil (we used a combination of sunflower and coconut oils)

1 cup diced onion

1 clove garlic, minced

1 teaspoon ginger root, peeled and grated

¼ teaspoon cinnamon

¼ teaspoon turmeric

Pinch of cayenne

2 teaspoons lemon juice

½ cup frozen peas

½ cup fresh tomatoes, chopped

2 teaspoons lemon juice

4 tortillas or chapati

Directions

Preheat oven to 350 degrees.

Place potatoes and sweet potatoes in a saucepan and cover with water.  Add bay leaf, cardamom, cinnamon stich, and salt.  Bring to a boil.  Reduce heat to a simmer, cover and cook for 10 minutes or until potatoes are tender.  Drain and remove spices.

In the still warm pan, mash potatoes and cream cheese together, set aside.

Heat oil in a skillet.  Add onions and garlic and cook over medium heat, stirring occasionally to prevent burning.  Cook until onions are translucent, about 10 minutes.

Next add ginger root, cinnamon, turmeric, and cayenne, stirring constantly for 1 to 2 minutes. 

Add frozen peas and tomatoes.  Stir and then cook covered over medium heat for 5 minutes or until peas and tomatoes are warmed.

Remover cover and stir in lemon juice.  Then add vegetables to the potato mixture and stir until distributed.

Scoop filling onto the bottom third of a tortilla.  Fold in sides and roll into a burrito shape.  Place in a lightly oiled pan.  Continue with the remaining 3 tortillas.

Cover the pan with foil and bake 10 to 15 minutes.

Serve immediately.