Coconut Curry Lettuce Wraps

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.  It makes a great dip but it’s even better as a sandwich spread. (And it sure beats a meal at The Big Texan, home of the *free* 72 oz. steak.)

In a huge world of deliciously-creative and beautifully-photographed vegan food blogs,the site Vegan Richa is a stand-out.  I’ve been lucky enough to get a little bit acquainted with the force behind this blog and today I want to say thank you to Richa who turned out to be my Valentine this year as part of a vegan food swap.  Lucky me and oh the goodness!  Lovely spices, quinoa chivda, chocolate, Biscoff Spread (something I’d been eyeing for ages) and lots of other thoughtful goodies.

One year ago today: Pumpkin-Carrot Cake-Ginger Pancakes
One year and one day ago today: Stealing from Friends: Double Chocolate Chip Cookies w/ Blueberries

Coconut Curry Wraps An Unrefined Vegan

Coconut Curry Wraps An Unrefined Vegan

Sharing this recipe on Healthy Vegan Friday on Veggie Nook!

Coconut Curry Lettuce Wraps
Makes a boatload

1 15 oz. can chickpeas, rinsed and drained
1 15 oz. 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 soy sauce
1 tsp. maple syrup
juice of 1 lime
1 heaping tbsp. tahini
2 cloves garlic
1 jalapeno pepper, deseeded
1 tsp. dried onion flakes
1/2″ nubbin 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

big, fresh romaine lettuce leaves
shredded carrot
shredded zucchini
sliced English cucumber
pickled ginger
sesame seeds

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.

When ready to serve, generously coat the lettuce with the coconut curry spread and top with the carrot, zucchini, cucumber, ginger and sesame seeds.

Follow on Bloglovin'

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
      1. Angela @ Canned Time

        I do, a pear & orange cheesecake. EVIL! http://canned-time.com/no-bake-orange-pear-cheesecake-w-biscoff-drizzle/.
        I actually prefer Trader Joe’s ‘Cookie Butter’ to the Biscoff. Traders has more cinnamon flavor and Biscoff is Gingery. Not that I’ll turn down a spoonful…
        Count me in next ‘Vegan Food Swap’ . I was reading about one at Vegan Yack Attack and it sounded like a blast, thanks Annie ♥

  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. Little Sis

    Boy howdy is right. That sounds fantastic. One of the many reasons I am grateful to have a food processor – bring on the coconut curry hummus! Thanks!

    Reply
  6. 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
  7. 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
  8. 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
  9. Gabby @ the veggie nook

    What a delicious take on hummus, such a unique flavour! Isn’t it so satisfying when you can recreate something at home?

    Reply
  10. emmycooks

    This sounds so good! I definitely think there will be a scoop of curry paste and splash of coconut milk in an upcoming batch of hummus around here!

    Reply
  11. 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
  12. 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
  13. Katherine Natalia @ Green Thickies

    I adore coconut and curry flavours on anything. This looks gorgeous and so healthy too! Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
    http://www.greenthickies.com/healthy-vegan-friday

    Reply

Leave a Reply to Somer Cancel reply