Lettuce Wraps with Curried Tofu and Coconut Basil Chutney

For some time, I’ve wanted to make an Indian recipe using lettuce wraps and the opportunity showed itself on Sunday! I remember the first time I was introduced to the idea was at Koryo, a Korean restaurant in Berkeley that my friend Mia had taken me to.  The concept is quite foreign in Indian cooking so I thought it would be fun to try it out.


My friend Lauren (whose beautiful plate that I want to steal is above:) had invited me over on Sunday and asked if I’d bring an appetizer; the challenge being though that there were a number of dietary restrictions in the group: no milk products, no gluten, no nuts or avocado.  I’m always happy to accommodate dietary restrictions because I’ve been a vegetarian all my life and know how it feels when you can’t eat something so I was excited to come up with something that everyone could enjoy.


When thinking about what I could make, the idea of lettuce wraps popped in my head. I had just learned that tofu usually has gluten but this one brand, Nasoya makes gluten-free tofu so I decided to make my curried tofu curry recipe and a chutney out of the basil that I just had gotten in my farm share.



Basil is not usually used in chutneys, but thinking of how well basil and coconut go in Thai food, I made up this chutney recipe using the leaves, coconut, lemon and ginger.  I’m happy I did because now I have another alternative to pesto when I get basil leaves in my farm share.


For these wraps, I used butter or Boson lettuce, which I think is maybe the most tasty of lettuces:


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  • http://www.blogger.com/profile/04412118482609545810 Mallika

    What a great idea! My kids would love this…

  • http://cumincoriandercardamom.wordpress.com/ cumincoriandercardamom

    Absolutely gorgeous recipe!!!

  • Anonymous

    thanks for sharing.