Light & Crisp Curry Lettuce Wraps

1 Madras Curry Savory-Bowl + 6 ingredients

Makes 12 Wraps

PREP TIME: 30 minutes • COOK TIME: 0 minutes



Lighten your load with these quick-to-prepare plant-powered pockets! This colorful meal is the perfect balance of mildly spicy, inflammation-reducing curry paired with sweet, flaky coconut that promotes healthy bones. Add crisp lettuce, crunchy cabbage, creamy chickpeas, and top with zesty lime for a fresh, uplifting, and revitalizing meal!


Unique Whole Plant Foods


1 LeafSide Madras Curry Savory-Bowl

1 head butter or romaine lettuce

1/4 head of sliced red cabbage

1 15 oz can chickpeas (garbanzo beans) (recommend unsalted or low sodium)

3 limes

1 cup plant based yogurt

Makes 12 wraps




1. Prepare LeafSide’s Madras Curry Savory-Bowl as directed on package. Arrange lettuce leaves in double layers for each wrap to keep them intact.

2. Thinly slice red cabbage or use pre-sliced packaged cabbage. Open & drain can* of chickpeas.

3. Fill lettuce cups with Madras Curry meal; add chickpeas on top, along with red cabbage.

4. Squeeze lime juice on top & add dollop of plant based yogurt. Sprinkle with additional curry powder if desired (optional).


Other suggested additions: red onions (cooked or raw), cashews, fresh ginger, chopped kale, cilantro, cauliflower florets (cooked or raw), shredded carrots.


TIP: Strain water from chickpeas, or aquafaba, into a container to use in the future for sauteing vegetables in place of oil.

Nutrition Nugget

Sulforaphane the Superhero

Practically alone in the plant kingdom, cruciferous vegetables like broccoli, cauliflower, collards, or the kale in this meal, offer a uniquely powerful nutrient called sulforaphane (we’d prefix it with Super and capitalize Sulforaphane, but that’s just us).

Its studied superpowers include blocking cancer cell growth and spread, repairing DNA damage, helping your liver do its detox dance, protecting your eyes and brain, reducing inflammation generally, and even helping to relieve autism symptoms.

The one caveat is that heat and cooking deactivate sulforaphane, so if you don’t like your veggies raw, you’ll need just a bit of mustard and its magical myrosinase enzyme, to reactivate sulforaphane fully.

Thanks to Dr. Greger for that tip, and giving these veggies their own place in his Daily Dozen!


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