Curry Vegetables and Chickpeas Lettuce Wraps (08.14.12)

Posted at 12:02 PM, Aug 14, 2012
and last updated 2012-08-14 16:47:22-04

by Jennifer Burns, Dan’s Market

  • 2 teaspoons olive oil
  • 1 yellow squash, diced into small chunks
  • 1 small head broccoli, diced into small bite size pieces
  • 1/2 onion, diced
  • 1 can (5 ounces) water chestnuts, sliced, roughly chopped
  • 1 can (13 ounces) chickpeas, drained
  • 1 teaspoon curry powder
  • 1/2 can coconut milk
  • 8 large iceberg lettuce leaves
  • Salt and Pepper
  • 5 green onions, diced
  • 1/4 cup cilantro, chopped
  • 1/4 cup peanuts, crushed

In a large frying or sauté pan over medium to medium-high heat, add the oil. Stirring frequently, sauté the squash, broccoli and onion for 4-5 minutes until slightly soft with salt and pepper. Add the water chestnuts, chickpeas, curry powder and coconut milk. Mix well and cook over medium heat for 5-6 minutes.

Serve the vegetable mixture in the lettuce leaves. Top with green onion, cilantro and peanuts.