Mon, 27 February 2023
Why not try one of India’s flavourful street foods known as the Bombay Burrito or the roti wrap. This vegan version is filled with curry mashed potatoes, roasted Indian cauliflower and chickpeas, fresh spinach, drizzled with a Coriander and Mint Chutney topped with Pickled onions, all wrapped up in a warm tortilla. Ingredients Curry Mashed Potatoes (The “Spread”) 450g baby potatoes cut into even sized pieces 1 tbsp plant-based butter 34 tsp salt 2 to3 tsp of mild curry powder 1 tsp onion or garlic powder Roasted Cauliflower & Chickpea (The Filling): 1 head of cauliflower cut into small florets 1 can of chickpeas rinsed and well drained 1 to 2 tbsp of olive oil Season with salt 1 tbsp of coriander 1tbsp of cumin 1 tsp fennel seeds (or cumin seeds) 1tsp coriander seeds (optional) A pinch of chili flakes The Burrito and (“The Extras”) 4 x extra-large tortillas or whole wheat tortillas or feel free to use GF wraps or tortillas, 2 handfuls baby spinach (The “Essential”) A few tablespoons of the Coriander and Mint Chutney for drizzling and sliced pickled onions ½ a cup of plant-based yoghurt 3 tbsp of lemon juice 1 bunch of coriander chopped, stalks an all 1 cup of fresh mint 1 jalapeño sliced A little finger sized piece of fresh ginger sliced 1 clove of garlic Salt to taste A little sugar or maple syrup added to taste (½ tsp) Chuck it all into a blender and blitz until relatively smooth and check for saltiness and lemonyness and refrigerate for up to 4 days ________________________________________
Method Preheat oven to 200c fan 220 conventional START POTATOES: Cut potatoes and place them in a medium pot, covered with water and simmer until very tender, about 15-20 minutes. At the same time, we can start “The Filling” ROAST VEGGIES: Cut the cauliflower into small florets and place them on a parchment-lined roasting tray (to one side). Add the drained chickpeas to the other side. Drizzle both with olive oil. Sprinkle cauliflower and chickpeas with the spices and salt, tossing them to make sure they are well coated. Place in the oven and roast for 20-25 minutes tossing halfway through or until cauliflower is tender. CURRIED POTATOES: Once the potatoes are very tender, drain but save about 1 cup of the hot water. Place the potatoes back in the pot and mash with some of the hot water (start with ¼-½ cup) salt, spices and plant butter (or oil) and mash the potatoes to combine until smooth. You want a fairly loose, spreadable mash so add more hot water if necessary. Scrape down the sides. Stir well. Give it a taste as you want this to taste flavourful and slightly salty as the tortilla will mute some of the salt and flavor. Feel free to add more butter or oil as you please for extra richness. Cover and keep warm. When the roasted veggies are done its time for Bombay burritos to ASSEMBLE: Warm the tortillas either in the oven, over a gas flame or microwave, until soft and pliable. Spread generously with the curried potatoes, and then top with chickpeas, cauliflower making sure to get some of the whole spices that will have dropped to the bottom of the pan. Add a handful of spinach leaves, a few teaspoons of coriander mint chutney and some pickled onions and roll up like a burrito. Keep warm in the oven until ready to serve or serve immediately! You can also refrigerate and reheat for meals on the go.
Enjoy!
