Peanut Vegetable Curry Wraps

11 Reviews

“Here's an international-styled vegetarian dish that you can prepare and serve in less than 20 minutes.” - by JIF®

Directions

Heat the CRISCO® Canola Oil in a large skillet over medium heat. Add the garlic and onions and cook, stirring often until just tender. Do not allow to brown. Stir in the curry powder and cook about 1 minute. Add the cauliflower, broccoli, carrots, salt, and pepper.
Cover and cook about 4-5 minutes, until the vegetables are just cooked. Stir in the tomatoes and JIF®. Cook about 1 minute uncovered.

Nutrition

Amount Per Serving (8 total)

Calories
380 cal
19%

Fat
17.5 g
27%

Carbs
46.5 g
15%

Based on a 2,000 calorie diet

Reviews (11)

Rate This Recipe

Maudie

Jan. 8, 2005

"Easy to prepare. Recipe would be improved by cutting the peanut butter by half (or changing to an unsweetened brand of peanut butter). Recipe as listed fills approximately 4 12" tortillas...." See more"

tnwb

Oct. 19, 2009

"We make a version of this recipe all the time BUT we add zucchini instead of cauliflower, and definitely CRUNCHY peanut butter. We tried it with creamy once, and it wasn't nearly as good. The only th..." See moreing that takes a long time is chopping everything."

JEN4EVANS

May. 14, 2005

"I added chicken, which was tasty, but there were not nearly 8 servings! Also left the peanut butter out and just spread it on the tortillas before filling, because there was no liquid/oil left in the..." See more pan after cooking the veggies and I thought it might be too thick."

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