Indian Burritos
 
 
Takeaway: How to make curry
by:
Serves: 4 to 6
Ingredients
Curried Cauliflower
  • 3 tbsp canola, grapeseed, or peanut oil
  • One 1-in/2.5-cm pieces fresh ginger, peeled and grated
  • 1 to 1½ tbsp curry powder
  • 1 head cauliflower (about 1½ lb/680 g), florets cut into bite-sized pieces
  • Kosher salt
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 serrano chile, halved and seeded
  • 8 oz/225g red-skinned potatoes, cut into small dice
  • 1 cup/240 ml low-sodium vegetable broth, chicken broth, or water
  • 1 cup/100 g shelled fresh or frozen baby peas
  • ½ cup / 20 g roughly chopped fresh cilantro
Burrito
  • 4 to 6 soft whole-wheat flatbreads (such as rota, lavash, or tortilla), warmed
  • Plain whole milk yogurt, for garnish
  • Chutney, for garnish
Instructions
For the Curry
  1. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When the oil shimmers, add the ginger, half of the curry powder, and all of the cauliflower. Season with salt and cook, stirring occasionally, until fragrant and the cauliflower is golden brown, 6 to 8 minutes. Remove to a plate with a slotted spoon.
  2. Wipe out the pan, return to the stove over medium heat, and add the remaining 1 tablespoon of oil. When it shimmers, add the onion, garlic, and chile, season with salt, and cook until softened, about 3 minutes. Stir in the remaining curry powder, and cook until fragrant. Add the cauliflower, potatoes, and broth, and bring to a boil.
  3. Decrease the heat to low, cover, and cook for 5 minutes. Remove the cover and stir through to coat all the cauliflower. Cover again and simmer until the potatoes are knife-tender, 12 to 15 minutes. Remove the cover, add the peas and cook until they are bright, about 3 minutes. Adjust the seasoning as desired, stir in the cilantro, and use to fill the burritos.
For the Burritos
  1. To make the burrito, place the curry in the middle of the flatbreads. Top with yogurt and chutney, fold in sides, then roll up into a burrito shape, and serve.
Notes
Instead of chutney, we topped the burrito with a mango salsa we had on hand.
Recipe by Three Many Cooks at https://threemanycooks.com/conversations/indian-burritos-and-keys-to-the-kitchen-giveaway/