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    Home » Whole Food Recipes » Simple Dinner Recipes

    May 10, 2019 | By Jami

    Vegetarian Indian Sub-jee Curry Wraps

    Jump to Recipe

    Indian style Sub-jee (or Subji) curry is a super flavorful way to get lots of vegetables into a quick weeknight meal. While it makes for an easy vegetarian meal on it own scooped with naan, serving it wrapped in a tortilla with cheese is like a great melding of two cultures. Adaptable and so tasty, this recipe will become a go-to for your Meatless Monday meals.

    vegetarian Indian curry wraps insidePin it button

    This recipe for an Indian style vegetable curry called sub-jee (also spelled subji) is one of my favorite things to eat because the flavors are so good, it's easy and quick to make, and the wrap makes a great one-dish dinner. My kids, however, probably wish this was not the case since it has no meat (ah, my sweet carnivores) and is mostly vegetables - especially the dreaded "c" vegetable.

    A few things right up front about this recipe:

    1. From the ingredients, it may not seem that great, but trust me, it tastes much better than it looks as it's coming together.
    2. My original recipe, heavily modified, is an old yellowed copy from a newspaper, from about 20 years ago simply titled 'Sub-jee.' I've since learned that probably an Americanized spelling of Indian 'Subji' which I've now added to the description, but I've kept my title, since I do wrap it in tortillas with cheese - hardly authentic Indian!
    3. However, you don't have to wrap them in tortillas with cheese (though it's really very good). You can go more authentic and serve it in a bowl with naan. Or even wrap it in naan. But then maybe you'd need to spell it 'subji.'

    Serving Curry Sub-jee Wraps

    Okay, back to the sub-jee recipe. The two main ingredients are potatoes and cauliflower. Even though cauliflower is one of my favorite vegetables (I actually craved it when I was pregnant with my daughter...), but maybe not one of yours, I would challenge you to try this. The vegetables break down with the spices into a whole new taste sensation (for lack of a better term - stay with me here!).

    The great thing about this dish is that other than the potatoes and cauliflower, you can use whatever vegetables you have that need to be used up. Over the years I've put just about every vegetable in the pot and it always tastes good.

    TIP: If you are low-carb, use sweet potatoes in place of regular potatoes and eat with a low carb tortilla or bread option.

    Also, it is an inexpensive meal that uses up whatever you have on hand - I love these kind of recipes! It comes in at around $5.00 for the meal, depending on what kind of a deal you find on tortillas, cauliflower and cheese.

    And we always have enough leftovers for a couple of lunches the next day - in fact I think it's better the next day as the flavors develop even more.

    Indian Sub-jee Curry Wraps

    Indian Sub-jee curry Ingredients

    Ingredients

    Here are the ingredients I used this time (the carrots, sweet peppers, and celery are what you could substitute with other vegetables):

    • potatoes
    • cauliflower
    • carrots
    • sweet peppers
    • celery
    • onion
    • garlic
    • jalapeños
    • spices

    Not shown is the chicken broth (note: use vegetable broth for vegetarian). Remember, you can make your own broth as described here.

    Ingredients for serving Indian Sub-jee

    For serving wrap-style, you'll also need these items:

    • Tortillas (I like whole wheat)
    • Monterey Jack cheese (I've tried others, and for some reason, this dish really works best with Jack, in my opinion)
    • Sour Cream or Yogurt
    • Chopped Tomatoes

    TIP: I've been known to use a jar of Canned Bruschetta Tomato Topping instead of fresh tomatoes when trying to eat in season. This tomato topping surprised me with how firm they turned out with REALLY great flavor, which is a treat in the dead of winter.

    Indian Sub-jee ingredients in pot before cooking
    Oh man, this is a super easy recipe, too, taking about 10-15 minutes to chop the vegetables and 20 minutes to cook! It's one of the reasons it makes a great weeknight meal.

    The one key is to chop up all the vegetables in uniform sizes so that they all cook equally. Once that is done, you add the spices and the broth and set the pan to boil.

    Cooked Indian Sub-jee in pot

    Reduce the heat and simmer for about 20 minutes until everything is tender. When done, it will look like the photo above with all the ingredients melding together into one dish - sub-jee.

    Again, pictures can't do this dish justice - you just have to take my word for it and try it.

    Curry Sub-jee wraps cut on plate

    To serve, spoon it on a tortilla and sprinkle with cheese, chopped tomatoes and a few dollops of sour cream or yogurt. Roll up as you would a burrito and bite into all that yumminess.

    Vegetarian Indian Style Sub-jee wraps

    It's your call if you want to use a knife and fork or make this a just-use-your-hands dish. Personally, I always use utensils to get every bit of that wonderful curry.

    We're split in our family, though sometimes it turns out juicier than other times (depending on the vegetables you use - some might release more juices than others) and we all end up using forks.

    However you eat this, I hope you do give it a try!

    Curry Sub-jee wraps cut on plate
    Print Recipe Pin Recipe
    4.80 from 5 votes

    Vegetarian Indian Sub-jee Curry Wraps

    A great option for meatless Mondays, ready in 30-45 minutes and easy to customize, these Sub-jee wraps are even better the second day.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Main Dish
    Cuisine: Indian
    Yield: 8
    Author: Jami Boys

    Ingredients

    • 1/2 head of cauliflower cut into uniform pieces not florets - just chop it up
    • 2 large potatoes any kind, peeled and chopped
    • 1 small onion chopped
    • 2 cups total of any of the following vegetables chopped: celery, carrots, sweet peppers, leeks, chard, kale, mushrooms, zucchini.
    • 1/2 to 1 whole jalapeño depending on heat tolerance finely minced (pickled work, too, or about 1/4 tsp. cayenne pepper)
    • 2 teaspoons ground cumin
    • 1 tablespoon curry powder
    • 2 cloves garlic minced
    • 1/2 teaspoon salt
    • 1/2 teaspoons ground coriander optional
    • dash ground cinnamon
    • 1 cup vegetable broth or chicken

    For Serving Wrap Style:*

    • 8 flour tortillas
    • 1½ cups Monterey Jack cheese shredded
    • 2 tomatoes diced
    • 1/2 to 1 cup sour cream or yogurt

    Instructions

    • In a large heavy pot, stir together all the ingredients except the ingredients for serving.
    • Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes, or until the vegetables are tender.
    • Heat the tortillas in foil in the oven or wrapped in a dish towel in the microwave.
    • To serve, sprinkle some cheese on a warm tortilla, spoon some of the vegetable mixture down the center of the tortilla, top with some chopped tomatoes and a dollop of sour cream and roll up like a burrito.

    Notes

    *You can also serve it Indian style in bowls along with naan to scoop it out. We top with yogurt and tomatoes when we eat it this way. Choices, choices (hint: both are great!).

    Nutrition

    Calories: 235kcal | Carbohydrates: 32.6g | Protein: 8.8g | Fat: 8.6g | Saturated Fat: 4.8g | Cholesterol: 19mg | Sodium: 398mg | Fiber: 5.7g | Sugar: 4.7g
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    This recipe has been updated - it was originally published in April of 2009.

    Other Easy Meatless Meals to Try:

    Creamy Pesto Pasta-simple and quick family meal or side dish. Quick Real Food Creamy Pesto Pasta

    Asparagus Quiche - An Oregon Cottage Asparagus Quiche (with easy press-in-pan crust)

    Cauliflower Cheese Soup Amazingly Delicious Cauliflower Cheese Soup

     

     

     

     

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    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

    Comments

    1. yogamom says

      April 03, 2021 at 1:11 pm

      5 stars
      This is a fantastic recipe. I used spinach, zucchini, grated carrot in the veg mix and cut way back on the spices. Overall I reduced the recipe since there's just 2 of us. Also added in garam masala (maybe 1/2 tsp.). I'll definitely make this again and make full amount. Thank you and I'll be sure to check out the other recipes on your site.

      Reply
      • Jami says

        April 05, 2021 at 2:46 pm

        I'm SO glad you gave this a try (and left a review!) - it's a favorite of mine. 🙂

        Reply
    2. Diana says

      November 03, 2012 at 5:20 pm

      My family absolutely loves this. It is so delicious and all my kids gobble it up (I have five...baby, two three year olds, an eight year old and a thirteen year old). Thanks for the recipe. We put cut up cucumber sticks on after as well as some yummy full fat sour creeme. Just love this.

      Reply
      • Jami says

        November 05, 2012 at 10:04 am

        You can't know how happy I am to hear that, Diana! It truly is one of my favorites and it doesn't get near the respect I think it should. 🙂

        Reply
    3. Jami @An Oregon Cottage says

      October 08, 2011 at 2:46 pm

      Tami- Well, I didn't make that very clear, did I? 🙂 I put between 1-1/2 c. to 2 c. of other veggies, though I don't usually measure. Honestly, the problem with Sub Jee is usually too much liquid- I try to cook it enough that it won't run off the tortilla when we're eating it, so I don't think you need to worry about that. 🙂

      Goodness, kudos to you on all your canning! Hope you enjoy them this winter!

      Reply
    4. Anonymous says

      October 07, 2011 at 7:55 pm

      This sounds good. I am wondering about how many cups total of the additional( not the potato/cauliflower) vegetables do you usually add? I am afraid I will go overboard and not have enough sauce and spices for all the vegetables. Thanks, Tami

      Also, thanks for all the recipes. I have been canning up a storm and have tried many new recipes this year.....spicy plum jam, addictive tomato chutney, bruschetta topping, garlic refrig.dills, dried tomatoes in oil besides recipes I have found elsewhere tomato jam, dill relish, plum preserves, hamburger dills along with my old favorites. I have more condiments than our little grocery store!! I appreciate that all your recipes are from "safe sources" as I am a safe freak myself and don't normally follow canning recipes from blogs unless I can look them up for myself. Thanks again!!

      Reply

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