Sweet Potato Vindaloo Naan Wrap

Sweet Potato Vindaloo Naan Wrap

Recipe developed by: Casey Colodny from The Mindful Hapa

Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: serves 3-4

Sweet Potato & Pea Vindaloo
1 tbsp olive oil
1 cup yellow onion, diced (~1 small onion)
3 cups sweet potato, peeled & cubed (~1 large sweet potato)
1 jar, Maya Kaimal Spicy Vindaloo Sauce
1 cup frozen peas

Cucumber-Yogurt Sauce
1, 6” cucumber, peeled, cut in half, and deseeded
¼ tsp salt + more to taste
7oz greek yogurt (or sub plain coconut yogurt to keep dairy free)
¼ cup chopped cilantro
Black pepper, to taste

4 pieces naan
1 bag, Maya Kaimal Plain Surekha Rice
Optional – fresh cilantro, chopped
Optional – Red onion, sliced thin

  • Instructions
    Set the pressure cooker to saute for 4 minutes and add olive oil and diced onion. Stir occasionally to ensure onions don’t burn. Add cubed sweet potato and 1 jar of Maya Kaimal Spicy Vindaloo Sauce.
  • Lock the lid in place and turn the Instant Pot to pressure cook for 8 minutes.
    While the sauce is cooking, prepare your Cucumber-Yogurt Sauce.
  • Grate your peeled & deseeded cucumber over a colander. Sprinkle with ¼ tsp salt and let sit for ~5 minutes. Drain with hands or paper towel, removing as much water as possible from grated cucumber.
  • Add grated cucumber to a small bowl with remaining ingredients (greek yogurt, chopped cilantro, and black pepper) and stir to combine. Season with additional salt as needed.
  • Heat naan and 1 bag of Maya Kaimal Plain Surekha Rice according to package instructions.
  • After eight minutes, turn off the instant pot and perform quick release for the steam pressure. You can unlock and remove the lid once the valve button drops.
  • Stir in frozen peas and keep war for 2-3 minutes for peas to hear through.
  • Assemble the naan wraps – place naan on a plate and top with rice, followed by sweet potato & pea vindaloo. Garnish with cucumber yogurt sauce, chopped fresh cilantro, and sliced red onion. Enjoy!