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Peanut Vegetable Curry Wraps

Peanut Vegetable Curry Wraps

JIF(R)

JIF®

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 46.5g
  • 15%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Heat the CRISCO(R) 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.
  2. Cover and cook about 4-5 minutes, until the vegetables are just cooked. Stir in the tomatoes and JIF(R). Cook about 1 minute uncovered.
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Reviews

Maudie
21

Maudie

1/8/2005

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.

tnwb
12

tnwb

10/19/2009

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 thing that takes a long time is chopping everything.

JEN4EVANS
12

JEN4EVANS

5/14/2005

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 pan after cooking the veggies and I thought it might be too thick.

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