Tandoori Chickpea Lettuce Wraps with Butternut Squash & Mango Chutney

Tandoori Chickpea Lettuce Wraps

with Butternut Squash & Mango Chutney

GET RECIPES DELIVERED
dinner

Winter Recipes Quick and Easy Party Foods Seasonal Menu Squash Fruit Beans/Legumes Dinner Appetizer Indian
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
580
FAT
9g
CARBOHYDRATES
110g
PROTEIN
19g

MAIN INGREDIENTS

  1. ½ cup short-grain rice
  2. 1 onion
  3. 1 oz fresh ginger
  4. 1 can chickpeas
  5. 6 oz butternut squash cubes
  6. 3 tbsp tandoori paste
  7. 1 romaine heart
  8. Fresh cilantro
  9. 1 lemon
  10. 2 tbsp mango chutney
  11. 3 tbsp vegan yogurt
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. *Not Included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Microplane or zester
  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice
Combine the short-grain rice, ¾ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes.
2
Prepare the vegetables
Peel and dice the onion. Peel and mince or grate the ginger. Drain and rinse the chickpeas.
3
Cook the butternut and chickpeas
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the diced onion, minced ginger, and butternut squash cubes, and cook until onion is softened, about 5 to 6 minutes. Add ½ cup water and “steam” the squash until tender and water has evaporated, about 4 to 5 minutes. Add the chickpeas and just 2 tbsp tandoori paste, and stir for 1 minute.
4
Finishing touches
Separate the romaine leaves. Chop the cilantro leaves and stems. Zest the lemon. Add just the lemon zest to the cooked rice and fluff with a fork. Cut the lemon into wedges.
5
Serve
Layer the lemon rice onto the romaine leaves and top with the tandoori butternut and chickpeas. Dollop with mango chutney, yogurt, and sprinkle with chopped cilantro. Serve tandoori lettuce wraps with lemon wedges and any remaining tandoori paste. Enjoy!