Gobi Aloo Wrap

Ingredients:

1/2 cup red lentils, soaked
1 tomato, chopped
1 small clove garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
sriracha, to taste
salt, to taste
1/2 cup green peas
1 potato, cut into 1 inch cubes
1/2 cauliflower
1 green chili, minced
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1 teaspoon coriander
1 teaspoon fenugreek
1/2 small red onion, sliced
cilantro, chopped
1 large tomato, chopped
whole wheat lavash or naan
greek yogurt (optional)

Boil lentils, tomato, and garlic in water until lentils are very tender. Add cumin, cayenne pepper, sriracha, and salt. Mash with a potato masher. Set aside.

Meanwhile, toss potato and cauliflower with chili, cumin, onion, turmeric, chili powder, garam masala, coriander, fenugreek, and a bit of oil. Bake on parchment paper for 30 minutes at 375 degrees. Add peas and bake an additional 10 minutes. Set aside.

To assemble wraps, spread the lentil paste on the bread. Place potato mixture in the center and add red onion, cilantro, tomato, and yogurt.