Coconut Curry Lettuce Wraps

Vegan Coconut Curry Wraps by An Unrefined Vegan

Plant-based lunch options are few and far between in Amarillo, Texas on Sundays.  Which is why during a recent road trip we opted to go to a Natural Grocers in search of munchies.  Along with some almond butter, sweet potato chips and a bag of vegan chocolate chip cookies, I grabbed a container of Thai Coconut Curry Hummus (vegan, kosher, gluten-free and organic!) by Hope Hummus.  Boy Howdy!  It was absolutely delicious.  I’ve never seen this brand before and since I won’t be finding it in my local Walmart any time soon, I knew I had to recreate it for myself.  Coconut Curry Lettuce Wraps are light and flavorful – and the “hummus” makes a great dip – but it’s even better as a sandwich spread. (And it sure beats heck out of the *free* 72 ounce steak at The Big Texan!)

Coconut Curry Wraps An Unrefined Vegan

 

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Vegan Coconut Curry Lettuce Wraps

Coconut Curry Lettuce Wraps make for a light yet flavorful lunch or dinner. Plant-based, gluten-free, and no added oil.

  • Author: Annie

Ingredients

  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 15 ounce can cannellini beans, rinsed and drained
  • 1/4 cup + 1 Tbsp. coconut milk
  • 1/4 cup unsweetened, shredded coconut soaked for a few hours in 1/2 cup water (do not drain)
  • 1 Tbsp. tamari or low sodium soy sauce
  • 1 tsp. pure maple syrup
  • juice of 1 lime
  • 1 heaping Tbsp. tahini
  • 2 cloves garlic
  • 1 jalapeno pepper, deseeded
  • 1 tsp. dried onion flakes
  • 1/2″ piece ginger, peeled and roughly chopped
  • 1/2 tsp. turmeric
  • 1/2 tsp. ground ginger
  • 1/4 tsp. cumin
  • 2 tsp. curry powder
  • big handful of fresh cilantro
  • romaine lettuce leaves
  • shredded carrot
  • shredded zucchini
  • sliced English cucumber
  • pickled ginger
  • sesame seeds

Instructions

  1. In a food processor, combine all of the ingredients (except the lettuce, carrot, zucchini, cucumber, ginger and sesame seeds) and process until smooth. The flavor of this spread develops over time so it’s best to make this ahead and store in the refrigerator for a few hours. It has a bit of a kick to it, so lessen the amount of jalapeno if you like.
  2. When ready to serve, generously coat the lettuce with the coconut curry spread and top with the carrot, zucchini, cucumber, ginger and sesame seeds.

Notes

  • Save the water from the canned beans for “aqua faba” recipes!

Nutrition

  • Serving Size: 10
  • Calories: 242
  • Sugar: 7
  • Sodium: 141
  • Fat: 6
  • Saturated Fat: 2
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 38
  • Protein: 12
  • Cholesterol: 0

Vegan Coconut Curry Wraps by An Unrefined Vegan

 

 

48 thoughts on “Coconut Curry Lettuce Wraps

  1. tearoomdelights

    I’ve read through your recipe (which looks amazing and I love the quantity it makes – enough for a sea voyage) but I’m not sure what the pink wavy thing is on top. I thought at first it was smoked salmon (!) but now I wonder if it could possibly be very thin slices of carrot, is that what it is? Yours, mystified.

    Reply
    1. Cauldrons and Cupcakes

      My money’s on pickled ginger, Lorna, which is an absolute favourite of mine. Chickpeas and me are not a happy combination, so I’m thinking about swapping them out for cold cooked pumpkin or sweet potato. Can’t wait to try it. Doesn’t it look fab!!!

      Reply
  2. Sophie33

    Thanks so much for your hand-painted card: it was beautiful!! I received it today with the mail! xxx

    What a tasty & pretty coloured vegan lunch! I love it all! You are 1 creative woman! MMMMMMMMMMMMM!

    Reply
  3. Somer

    Oh wow, now that’s a hummus that was totally worth re-creating. My cucumbers, celery and carrots are calling for it! Oh and I get Richa next time!!! What a loot!!! xx

    Reply
  4. Lou

    OK so I love that you used the term “nubbin” for your ginger measurement – I love that word, but we use it to describe “A supernumerary nipple (also known as a third nipple, triple nipple, accessory nipple)” !!! Hehehe! Quite amusing, no?

    Anyway, additional nipples aside, this hummus sounds awesome – I think I shall try using ALL cannelinni beans, as even though I LOVE chickpeas, sadly they do not love me. I LOVE all those spices you have used, mmmmmmm 🙂

    Reply
  5. tinykitchenstories

    Oooh, I just want to eat this up! You know I love those flavors. Now I’m hungry….as usual after reading your blog! 🙂
    And what a bounty you received. I can’t wait to see what you’ll whip up with those ingredients…

    Reply
  6. Richa

    i would love a boatload of that coconut curry hummus.. this wrap with all those toppings sounds delicious!
    Cant wait to see you use all those spices!!:)

    Reply
  7. bar

    Oh! I definitely made some Mexican lettuce wraps with mango salsa last night. These look divine though. Kind of on a coconut curry kick, too! xxx

    Reply
  8. Herbivore Triathlete

    This looks fantastic! I love all the loot you got in the swap too. I always love to get stuff that I can’t find locally to try out. The Biscoff is ah-may-zing! I agree though that TJ’s cookie butter may be just a bit better. My local grocery carries a crunchy Biscoff that I’m dying to try.

    Reply
  9. biggsis

    I was going to say Boy Howdy is right – and saw Little Sis already said that. Talk about disrespectin’ your elders. Ah well, sibling similarity aside – this really sounds spectacular.

    Reply

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