Lettuce wraps have really been a thing for me lately. Give me a butter lettuce leaf and I will show you dinner.
Indian food is slowly becoming a staple in our house as well. Recipe modification into a healthier option is easy with those intense flavors. If you like butter chicken, this vegetarian version is worth your time!
Indian Butter Chickpea Lettuce Wraps
1 Tbsp butter
1/2 large yellow onion, coarsely chopped
3 1/2 cups canned chickpeas, drained and rinsed
1 cup frozen shelled edamame
7 oz plain nonfat Greek yogurt
6 oz tomato paste
1 Tbsp garam marsala
1 tsp yellow curry powder
1 Tbsp red curry paste
1/4 tsp ground ginger
1/2 tsp salt
1/2 tsp paprika
1 tsp brown sugar
1/2 cup half & half
1/2 cup whole milk
1 head butter lettuce
In a large skillet over medium-high heat, melt butter. Add in onion, stir to coat, and cook for 3-4 minutes.
While onion cooks, whisk together yogurt, tomato paste, garam marsala, curry powder, curry paste, ginger, salt, paprika, half and half, and milk in a bowl until well mixed.
Add chickpeas and edamame to the skillet, then stir in yogurt mixture. Reduce heat to medium low, stir and cook for ~10 minutes, or until heated through and slightly thickened in consistency.
Serve immediately wrapped in butter lettuce leaves.
Nutrition Info per 1 cup mixture: 384 calories, 9 g fat, 19 g protein, 56 g carbohydrates, 11 g fiber