Author: Sylvia Fountaine
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 4 servings
Category: Vegan Main, Vegetarian
Method: Roasted
Cuisine: Indian
Diet: Vegetarian
INGREDIENTS
Curry Mashed Potatoes (The Spread):
16 ounces baby potatoes, quartered
1 tablespoon ghee, olive oil, or coconut oil (more to taste)
3/4 teaspoon kosher salt
2–3 teaspoons yellow curry powder
1 teaspoon granulated onion or garlic powder
Roasted Cauliflower & Chickpea (Filling):
1 head cauliflower, cut into small florets
1 can chickpeas, rinsed and drained
1–2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 tablespoon coriander powder
1 tablespoon cumin powder
Pinch of chili flakes
1 teaspoon whole fennel seed (optional)
1 teaspoon whole coriander seed (optional)
Burrito Fixin’s:
4 extra-large whole wheat tortillas (or GF wraps/tortillas)
2 handfuls baby spinach
Cilantro Mint Chutney
Quick Pickled Onions
INSTRUCTIONS
Preheat oven to 425°F.
Start preparing potatoes. Cut potatoes and place in a medium pot, cover with water, and simmer until very tender (15-20 minutes).
Roast veggies. Spread cauliflower florets on one side of a parchment-lined sheet pan. Add drained chickpeas to the other side. Drizzle with olive oil and toss both with salt, spices, and seeds. Roast in oven for 20-25 minutes, turning halfway through, until cauliflower is tender.
Prepare the chutney and pickled onions while waiting.
Prepare curried potatoes. Once very tender, drain potatoes but reserve 1 cup of the hot water. Mash potatoes in the pot with hot water, salt, spices, and oil until smooth and spreadable. Adjust consistency with more hot water, if needed. Cover to keep warm.
Assemble. Warm tortillas (oven, gas flame, or grill). Spread with curried potatoes, then top with roasted cauliflower, chickpeas, spinach, chutney, and pickled onions. Roll up like a burrito.
Serve immediately or keep warm in the oven until serving. Leftovers can be refrigerated and reheated.
NOTES
Quick Yellow Curry Spice Mix:
1 tablespoon ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground ginger
1/2 teaspoon dry mustard
1/4 teaspoon white or black pepper
1/4 teaspoon cayenne pepper
For mashed potato variation: You can sauté finely diced onions and minced garlic in oil until tender and golden, then stir them into the mashed potatoes for added flavor.
NUTRITION (per serving):
Calories: 490
Sugar: 6.2 g
Sodium: 1573.1 mg
Fat: 15.6 g
Saturated Fat: 2.1 g
Carbohydrates: 77.1 g
Fiber: 11.7 g
Protein: 14.2 g