I'm back! Thanks for your patience as I took some time off in August to visit family. Luckily for me, they live in San Diego so it was lots of quality family time, wonderful food, warm weather and ocean breezes. It's good to be back though, and back in the kitchen.
Leftovers can get boring - but there are lots of ways to repurpose them. Wraps are pretty fun! I love sandwiches so much in summer - I’d just rather be outside than spending a lot of time cooking. Summer is a time for bowls, simple stews, and sandwiches, and this recipe makes it easier by taking your leftovers and repurposing them into a sandwich!
Potato and lentil curry at its core is a pretty basic stew - a simple blend of coconut milk, curry powder, potatoes and lentils. It’s a delicious meal on its own, and you’re invariably left with leftovers. Stored in the fridge, the curry will solidify into a pretty firm texture thanks to the coconut milk and lentils, so this is a perfect sandwich base.
This wrap takes potato and lentil curry, chills it in the fridge, and then tucks the cold leftovers into a wrap. Add some summer squash , some baby spinach, and a dab of coconut yogurt and you’ve got a delicious sandwich that’s easy to make and a pleasure to eat.
Would love to hear what you think in the comments!
Servings: 4
Time: 45 minutes
Any of the typical sandwich sides would do well here - perhaps some beet chips or a nice salad. You can make this in advance and wrap in parchment paper for a nice picnic!
The curried lentils and potatoes store very well in the fridge for up to three days, and in the freezer after that.