Easy Indian Chickpea Curry Wraps With Mango Chutney

Ingredients needed to make your Easy Indian Chickpea Curry Wraps with Mango Chutney:2 13.5 oz cans of chickpeas1 13.5 oz can of coconut milk1 28 oz can of crushed tomatoes1 cup or 1 large onion, diced1 large sweet potato cut into one-inch cubes Golden Curry Sauce Mix (I used mild, but it comes with varying spiciness)Fresh Cilantro Mango ChutneyWhite Basmati RiceTortilla Shells

The best part of this recipe is that it is an easy slow cooker dump recipe.How to Make Chickpea Curry Wraps with Mango Chutney: Simply pour in your can of crushed tomatoes, rinsed chickpeas, coconut milk, diced onions, cubed sweet potato, and the Golden curry sauce mix. The Golden Curry Sauce comes in a dry bar, and you just break it up into pieces and add it to the crockpot. 2. Stir all of the ingredients and cook on medium heat for 6 hours, stirring occasionally.

3. A half-hour before you want to eat, go ahead and cook your rice according to the package.

4. To make your wrap, serve rice in your burrito wrap, and spoon over some chickpea curry. Then add about 2 tablespoons of Mango Chutney. I wouldn't add any more than that or the combo will get too sweet. Top it with fresh cilantro.

5. Roll it up like a burrito and dig in! This is one of my new favorite Indian recipes I've made - it tastes authentic, and since I made mine mild, it's kid-friendly as well!