Dice a small onion, heat oil on a skillet and add onions to the pan, cook for 3-5 minutes or until fragrant.
Add tomato paste, curry powder, garlic powder, black pepper and a tbsp of water in the pan to make a paste, stir and bring to a light boil on a medium heat.
Heat water in a kettle and pour 1 and a half cups into a jug, dissolve vegetable stock of your choice. Rinse red lentils thoroughly to remove starch and add to the saucepan, followed by the stock.
Bring to a boil, and cook for 15-20 minutes or until lentils have cooked and sauce has thickened, set aside and leave uncovered to reduce.
Peel the potato and cut into cubes. Heat some more oil in a frying pan, once the oil is hot and crackling add the small potato cubes and cook until crispy on the outside and soft on the inside.
Drain on a paper towel, and salt to your taste.
Lay out your seeded wraps and spread vegan mayo. Add a handful of salad leaves, a spoonful of curry, 2 onion bhajis and crispy potatoes. Drizzle sriracha to your heart’s desire.
Fold wrap from the bottom up to the middle, grab the sides and tuck the wrap tight.
Serve while warm and be amazed at this new concoction!