Description
These Chickpea Curry Collard Wraps are a vibrant and healthy plant-based meal featuring a creamy, tangy curry cashew sauce combined with mashed chickpeas, fresh veggies, and crunchy cashews, all wrapped in tender collard green leaves. They come together quickly in about 16 minutes, making them perfect for a light lunch or dinner packed with flavor and texture.
Ingredients
Sauce
- 1/2 cup cashew butter (almond butter, peanut butter, or another nut butter may be substituted)
- 2 cloves garlic (grated or very finely minced)
- 4 tablespoons freshly squeezed lime juice (about 1 whole lime, juiced)
- 2 tablespoons honey
- 1 tablespoon curry powder (or to taste, check spiciness of brand)
- 1/2 teaspoon sea salt (or to taste)
- 1/2 teaspoon freshly ground pepper (or to taste)
- Hot water (as needed for thinning the sauce)
Filling
- 15-ounce can chickpeas (drained and rinsed, preferably no-salt added)
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped celery
Wraps and Garnish
- 4 large collard leaves
- 1/2 cup shredded red cabbage (divided)
- 1/4 cup cashews (roughly chopped; divided, preferably roasted and salted)
- 1/4 cup chopped cilantro (divided)
Instructions
- Prepare the Sauce: In a medium bowl, combine the cashew butter, grated garlic, lime juice, honey, curry powder, sea salt, and freshly ground pepper. Whisk or stir thoroughly to combine. Gradually add hot water, one tablespoon at a time, until the sauce reaches the texture of pancake batter. Taste and adjust seasoning as needed, adding more curry powder, sweetener, or salt to balance flavors. Set the sauce aside.
- Make the Chickpea Filling: In a large bowl, add the drained chickpeas and mash them lightly with a fork, leaving some chunks for texture. Add the finely chopped red onion, celery, and one-third of the prepared sauce to the chickpeas. Mix well to combine and adjust salt to taste. Reserve the remaining sauce to be used as a dipping sauce later.
- Prepare the Collard Leaves: Using a paring knife, remove the thick stems from the bottom portion of each collard leaf. Place the leaves in a large bowl and cover with freshly boiled water. Let them soak for about 1 minute to soften, then drain and rinse under cool water. Pat the leaves dry with a clean towel.
- Assemble the Wraps: Lay each collard leaf flat on a clean surface. Spread approximately one-quarter of the chickpea filling evenly over each leaf. If the collard leaves are smaller, consider using more leaves and dividing the filling accordingly.
- Add Toppings and Roll: Evenly sprinkle the top of each filled collard leaf with shredded red cabbage, chopped cashews, and chopped cilantro. Fold in the sides and roll the collard leaf tightly like a burrito to enclose the filling. Slice each wrap in half for easier serving.
- Serve: Arrange the collard wraps on a platter and serve with the reserved curry cashew sauce on the side for dipping. Enjoy fresh for best texture and flavor.
Notes
- You can substitute cashew butter with almond or peanut butter if preferred.
- Adjust curry powder to your personal heat preference as some brands may be spicier than others.
- Use roasted and salted cashews for added crunch and flavor, or keep them raw for a milder taste.
- Soaking the collard leaves briefly in hot water helps them become pliable and easier to roll without tearing.
- This recipe is best enjoyed fresh; leftovers can be stored in the refrigerator for up to 2 days but the collard leaves may lose their texture.
- For a vegan version, substitute honey with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Fusion
