Curry Burrito

A spicy, slightly sweet, super comforting and all-round whopper of a midweek meal.

Ingredients

-1 burritos+

Metric

Method

1. 1

   Cook the rice in salted water as per the packet instructions. Preheat the oven to 160°C fan / 350°F.

   
2. 2

   Heat a generous glug of oil in a pan on a medium heat. Add the onion and fry for 5 minutes, stirring occasionally. 

   
3. 3

   Add the garlic, ginger and chillies and fry for 2 minutes.

   
4. 4

   Stir in the cumin, ground coriander, turmeric, garam masala and salt, and fry for a minute to toast the spices.

   
5. 5

   Add the tomatoes, tomato purée, chickpeas and black beans to the pan. 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 add a splash of extra oil or water, and stir through. 

   
6. 6

   Next put the tortillas on a large baking tray and cover (we usually use another smaller baking tray, but you can also use foil). Leave the tortillas in the oven for 10–15 minutes, or until they’re warm to touch without being crispy.

   
7. 7

   Put the fresh spinach into a separate saucepan over a low-medium heat. Add a small splash of water and leave to wilt for 5–10 minutes, then drain away any excess water.

   
8. 8

   Finally, stir the lemon juice into the bean mixture and remove from the heat.

   
9. 9

   When you’re ready to start building the burritos, grab one of your warm tortillas and spoon a few tablespoons of the cooked rice on top. Add a few generous tablespoons of the chickpea curry mixture, followed by a quarter of the wilted spinach, red onion and tomatoes. Add a small handful of vegan cheese, followed by a small handful of coriander leaves, then top with generous amounts of mango chutney, vegan yoghurt and as much hot sauce as you like.

   
10. 10

    Repeat with the remaining burritos and slice them in half to serve. Enjoy!