Recipe by JIF®
"Here's an international-styled vegetarian dish that you can prepare and serve in less than 20 minutes."
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CRISCO® Canola Oil
Salt and pepper to taste
chopped ripe tomatoes
JIF® Creamy Peanut Butter
tortillas or chapati
Plain yogurt or sour cream
We make a version of this recipe all the time BUT we add zucchini instead of cauliflower, and definitely CRUNCHY peanut butter. We tried it with creamy once, and it wasn't nearly as good. The only thing that takes a long time is chopping everything.
Easy to prepare. Recipe would be improved by cutting the peanut butter by half (or changing to an unsweetened brand of peanut butter). Recipe as listed fills approximately 4 12" tortillas.
I added chicken, which was tasty, but there were not nearly 8 servings! Also left the peanut butter out and just spread it on the tortillas before filling, because there was no liquid/oil left in the pan after cooking the veggies and I thought it might be too thick.
I used organic peanut butter instead of Jif, zucchini instead of cauliflower, and left out the scallions. The sour cream was a dipping sauce. It was good but needed a little more flavor. Adding the scallions, extra peanut butter, salt, or crushed peanuts might work. Next time, I would add mushrooms or bell pepper and NO onions. Fresh broccoli is a MUST for this recipe. Pita bread would work well, in lieu of tortillas.
why does it say yogurt or sour cream in the ingredient list? i dont see that in the recipe??
I changed it a lot added chicken, more spices, didn't use jiff, etc. But it was a good starting point, and a yummy dinner.
Reasonably good, would make again. I might add more onions and a bit of something hot, for contrast.
i need to know how long it takes to make!! overall seems good
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Vegetable Curry Wraps
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 157
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