Trevor's Recipe Collection
1 cup (8 ounces) reduced-fat plain yogurt
1/2 cup unsweetened pineapple tidbits
1/4 teaspoon salt
1/4 teaspoon ground cumin
WRAPS:
2 teaspoons canola oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1 can (15 ounces) chickpeas, rinsed and drained
1 cup canned crushed tomatoes
3 cups fresh baby spinach
4 whole wheat tortillas (8 inches), warmed
1. For pineapple raita, mix first 4 ingredients.
2. For wraps, in a large nonstick skillet, heat oil over medium-high heat; sauté onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally.
3. To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.
1 cup (8 ounces) reduced-fat plain yogurt
1/2 cup unsweetened pineapple tidbits
1/4 teaspoon salt
1/4 teaspoon ground cumin
WRAPS:
2 teaspoons canola oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper, optional
1 can (15 ounces) chickpeas, rinsed and drained
1 cup canned crushed tomatoes
3 cups fresh baby spinach
4 whole wheat tortillas (8 inches), warmed
1. For pineapple raita, mix first 4 ingredients.
2. For wraps, in a large nonstick skillet, heat oil over medium-high heat; sauté onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally.
3. To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.