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Indian Burrito

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 30 min
  • $$
Gatheredtable
adapted fromThree Many Cooks

Ingredients

  • 1 head cauliflower, florets cut into bite-sized pieces
  • 1 teaspoon fresh ginger, peeled and grated
  • 1 onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 red potato, diced
  • 1 jalapeno, quartered
  • 1/2 cup roughly chopped fresh cilantro
  • 3 tablespoons peanut oil
  • 2 tablespoons curry powder
  • pinch sea salt, to taste
  • 1 cup vegetable broth
  • 1 cup frozen peas
  • 4 pieces of naan bread
  • 1/2 cup plain yogurt, for garnish

Directions

Prep: 1. Cut cauliflower into bite sized pieces. 2. Peel and grate ginger. 3. Chop onions, garlic, and potatoes. 4. Quarter and seed jalapeno Make: 1. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. 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, 6-8 minutes. Remove cauliflower with a slotted spoon and set aside. 2. Return pan to the stove over medium heat, and add the remaining 1 tablespoon of oil, onion, garlic, and chili, season with salt, and cook until softened, about 3 minutes. Stir in the remaining curry powder, and cook until fragrant. 3. Add the cauliflower, potatoes, and broth, and bring to a boil. 4. Decrease the heat to low, cover, and cook for 5 minutes, stir to coat. Cover again and simmer until the potatoes are tender, 12 to 15 minutes. 5. Remove the cover, add the peas and cilantro and cook until they are bright, about 3 minutes. Adjust the seasoning as desired. 6. Serve on naan with yogurt.

Notes

This might sound a little spicy but it's really not! You could leave out the jalapeno if you wanted it to be very mild, or substitute a serrano chile and leave in the seeds if you wanted to make it spicier.

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