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Bombay Coconut-Curry Nuckhen Wraps
A vegan wrap with bold Indian flavours made with tender, golden nuckhen, the newest vegan meat. An ideal addition to every vegan menu.
by Jodi MacKinnon (QFG)
- 1 cup coconut milk
- 1 tbsp Bombay curry
- 30 g nuckhen cubes
- 2 tbsp olive oil
- 4 tortillas
- 1 cup tender mixed greens
- 1/2 cup pepper (sliced)
- Combine the coconut milk and curry in a bowl. Add the nuckhen and marinate for a minimum of 30 minutes.
- Heat oil in a saute pan over medium-high heat. Drain the marinade from the nuckhen and reserve. Add the nuckhen to the pan and sear on all sides.
- Brush the tortillas with the reserved marinade. Add the greens, peppers and top with the golden nuckhen. Drizzle with more marinade and serve.
About Jodi MacKinnon (QFG)
Qualifirst’s COO, Jodi loves cooking and baking, taking raw ingredients and turning them into something that is absolutely delicious, with just the right flavour balance, is one of her favourite pastimes.