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Vegetarian Wrap

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Vegetarian Wrap

Runner bean wrap

So easy and good. Give this vegetarian wrap a try.


Last week I got to tick one off the bucket list when I was asked to cook with my friend Atul Kochhar at his restaurants, Indian Essence and Sindhu. What an experience!

I learned a lot and had a fantastic time. One of the dishes that Atul prepared each evening was a small beetroot chapatti topped with a spicy and very tasty runner bean mixture. Inspired, I decided to make something similar for my family when I got home. I decided on a vegetarian wrap.

I love vegetarian food but it’s rare that I get really excited about a recipe. Atul’s runner bean vegetarian wraps ticked all the boxes.

Here I have simplified his recipe a bit but the idea is the same. Seasonal runner beans, fried in spice tempered oil and served in a wrap. I even made my own rotis with the help of a roti maker. 

That isn’t something I would normally do but it sure was a lot easier than rolling out the rotis the old fashion way. 


If you loved this healthy vegetarian wrap recipe try these others:
Bean Curry
Channa Saag
Lentil salad

Making runner bean wraps

Start by tempering the spices.

Making runner bean wraps

Add the curry leaves, followed by the garlic and ginger paste and runner beans.

Runner bean wraps.

Dig in! I added chilli powder, turmeric and ajwain to my wraps for colours and flavour.


Yield: 4

Spicy Runner Bean Wrap

Spicy Runner Bean Wrap
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 3 tablespoons rapeseed oil
  • 1 teaspoon black mustard seeds
  • 1/2 teaspoon white urid dhal
  • 1 teaspoon cumin seeds
  • 10 fresh curry leaves
  • 2 tablespoons garlic and ginger paste
  • 2 green chillies - finely chopped
  • 300g runner beans - roughly chopped
  • 5 tablespoons Greek yoghurt
  • 1 tablespoon Dijon mustard
  • 1 teaspoon runny honey (more or less to taste)
  • Hot sauce of choice
  • Fresh or shop bought rotis


  1. Heat the oil in a large pan. When visibly hot, add the mustard seeds. When they begin to pop, stir in the cumin seeds and urid dhal.
  2. Temper the spice in the oil for about 30 seconds and then add the curry leaves. When the curry leaves become fragrant (about 30 seconds) add the garlic and ginger paste and the chopped green chillies.
  3. Stir this all up well and then add the runner beans. Fry for about two minutes and then add about five tablespoons water. Cook until the water has almost evaporated and the beans are cooked through. Season with salt to taste and keep warm.
  4. Whisk the Yoghurt, mustard and honey together. Serve the runner beans on top of hot rotis, the yoghurt mixture a little hot sauce if you like.

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