- Use gluten-free tortillas for a gluten free option. And use coconut or oat yoghurt to make this soy free.
- Make ahed of time as a meal prep option. Refrigerate overnight and eat the next day.
We throw chickpeas and black beans together with our favourite spices to create the curry.
Then we build the burrito using classic curry accompaniments, including spinach, mango chutney and vegan yoghurt.
This has layers upon layers of flavour and it gets better with every bite.
Oh, and btw, do you follow us on YouTube? Head over there and subscribe to find exclusive videos and recipes!
Roxy & Ben
Is it a curry? Or is a burrito? Maybe it’s a currito? Meh, for now we think we’ll call it a Curry Burrito! The best of both worlds 😉🌯Posted by So Vegan on Thursday, 31 October 2019
Curry BurritoRoxy, So Vegan A spicy, slightly sweet, super comforting and all-round whopper of a midweek meal. Print This
For the curry mixture:
- oil for frying
- 1 red onion
- 4 garlic cloves
- thumb of ginger
- 1 red chilli
- 2 tsp cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- big pinch of salt
- 2 tomatoes
- 2 tbsp tomato puree
- 1 tin chickpeas
- 1 tin black beans
- 1/2 lemon
All the rest:
- 150g / 5.3oz basmati rice
- 4 extra large tortillas
- 4 large handfuls of fresh spinach
- 1/2 red onion
- 2 tomatoes
- 4 small handfuls of grated vegan cheese
- 4 small handfuls of fresh coriander
- mango chutney
- vegan yoghurt
- hot sauce
- Cook the rice in salted water as per the packet instructions.
- Preheat the oven to 160°C / 320°F.
- Heat a generous glug of oil in a pan on a medium heat.
- Meanwhile, peel and dice the onion, then transfer it to the pan. Fry for 5 minutes, stirring occasionally.
- Peel and dice the garlic and ginger. Roughly chop the red chilli, discarding the seeds if you want to avoid making things too spicy. Stir in the garlic, ginger and chilli to the pan, and fry for 2 minutes.
- Next stir in the cumin, ground coriander, turmeric, garam masala and salt, and fry for a minute to toast the spices.
- Meanwhile, roughly chop the tomatoes, and drain and rinse the chickpeas and black beans. Add them to the pan along with the tomato puree and give everything a good stir, then leave to simmer on a low-medium heat for 10 minutes, stirring occasionally. If the mixture becomes too dry simply and a splash of extra oil or water, and stir through.
- Next add the tortillas to a large baking tray and cover (we usually use another smaller baking tray but you can also use foil). Then leave the tortillas in the oven for 10-15 minutes or until they’re warm to touch without going crispy.
- Then transfer the fresh spinach to a saucepan over a low-medium heat. Add a small splash of water and leave the spinach to wilt for 5-10 minutes, then drain any excess water.
- Prepare the remaining toppings by peeling and dicing the red onion and tomatoes, and picking the coriander leaves off the stalks. Leave to one side.
- Finally, after 10 minutes of cooking squeeze the juice from the lemon into the bean mixture, stir through, and remove from the heat.
- When it’s ready to start building the burritos, grab one of your warm tortillas and spoon a few tablespoons of the cooked rice on top. Next add a few generous tablespoons of the chickpea curry mixture, followed by a quarter of the wilted spinach, red onion and chopped tomatoes. Add a small handful of the vegan cheese, followed by a small handful of the coriander leaves, then top with generous amounts of mango chutney, vegan yoghurt and as much hot sauce as you like.
- Repeat for the remaining burritos and slice them in half to serve. Enjoy!