By Humaira
This fall family dinners have become challenging with our busy schedule of soccer carpools, music lessons and various evening work commitments. I have had to become innovative by creating meals that are prepared at 3pm and eaten at seven. My go to dishes are stews, wraps and soups.
Qorma e kachaloo is a slow cooked potato stew, traditionally made with meat and eaten with challaw, the Afghan white rice. I have taken a modern approach to making a healthy, nourishing and vegetarian Qorma e kachaloo by adding kale instead of meat. If you don’t like kale you can substitute frozen peas, green beans or spinach.
Instead of serving this dish with rice I opted for whole wheat Lavash bread, which is lower in calories and fat than your run of the mill Middle Eastern flat bread. Fresh Lavash is soft and rolls easily but they can dry quickly. To remedy stiff Lavash, rub a tiny bit of water on the bread and heat in a toaster oven for around 10 seconds. It will be as good as new. The wraps may be made several hours ahead of a meal, which makes them convenient for late dinners, lunches or entertaining.
VeggiesforQormaKachaloo
Qorma e Kachaloo Wraps
Potato, Kale Stew in a Wrap
2 tbsp. olive oil
4 medium red potatoes cut
in 2-inch cubes with skin on
2 cups densely packed,
chopped kale
4 Roma tomatoes, quartered
3 cloves garlic, peeled
1 medium onion peeled and
quartered
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground paprika
½ tsp. black ground pepper
1 ½ tsp. salt
1 jalapeno pepper, seeded
and roughly chopped
1/3 cup roughly chopped cilantro
Yogurt sauce:
1 cup Greek yogurt
½ cup diced mint leaves
1/3 cup peeled and diced
cucumber
1 tsp. salt
½ tsp. pepper
2 cups arugula or lettuce
5 whole-wheat Lavash bread
Add the tomatoes, onion, garlic and all the spices in a food processor or blender. Process until the ingredients are pureed into a smooth mixture. Heat olive oil in a deep, heavy pot on medium-high. Add potatoes and kale, sauté for around 5 minutes. Add the content of the food processor to the pot, mix well and bring to boil, around 5-8 minutes. Add jalapeno pepper, cilantro, salt and pepper to the pot, stir well, turn down heat to low, cover with a lid and simmer until the potatoes are soft and the sauce has thickened, around 35-40 minutes.
While the potatoes are cooking you may prepare the yogurt sauce. Pour yogurt in a bowl, stir with a fork until creamy. Add all ingredients to the yogurt bowl and stir until mixed well. You may adjust the salt to your taste. Once the potatoes are ready, remove from burner and let it sit for five minutest before roughly mashing the potatoes while still in the pot.
FixingforKachalooWrap
To assemble the wraps create a work station with the following lined up in order: Lavash, yogurt, mashed Qorma e kachaloo and arugula.
KchalooWrapOpen
Smear two spoonful of yogurt on the Lavash within a ½ inch of the ends of the Lavash. Pile on 2-3 large spoonsful of potatoes in the center of the wrap and spread evenly. Place a handful of arugula before rolling the wrap. Fold in one side of the Lavash and then roll from the bottom up. Cut the wraps in half. Makes five large wraps
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