Curried Chickpea, Potato & Rice Burrito

CURRIED CHICKPEA, POTATO & RICE BURRITO 

I woke up yesterday with Mexican food on my mind. This immediately led me to hunt for the menu I kept from my birthday dinner earlier this year….yes, some people keep wine bottle corks as souvenirs while I keep restaurant menus (lol).  After eating what I consider to be the best burrito I’ve had in my life at “Little Donkey —  a cute, cozy establishment in Fort Langley, B.C serving burritos and beer made in-house from organic, non-GMO and sustainable ingredients —  I grabbed a printed menu and scribbled down notes on the ingredients I suspected were in the burrito with the goal of recreating it someday. That day had come….

I think this burrito is best described as Mexican meets Indian. The brown rice and chickpeas are reminiscent of more traditional Mexican influences, while the curried cream sauce gives this dish a distinctive Indian-inspired taste. I developed this with kids in mind so it has a mild curry flavour, but if you prefer more heat you could certainly add more curry paste to elevate this element of the recipe.

Apart from the filling I did quite a bit of research on what flour tortillas I would use. Since Janik found out that most store-bought tortillas contain hog (or human) hair — labelled as L-Cysteine — I’m highly motivated to make breads and the like from scratch. I was impressed with this simple recipe I discovered from Grow a Good Life and highly recommend you give these a try — it’s worth the extra half an hour of effort. I will never buy store-bought tortillas again.

Enjoy~

Preparation

  • 1/Prepare brown rice as directed (1 cup required) 
  • 2/Steam a blend of nugget potatoes and sweet potatoes, diced (1 cup required)
  • 3/Cook chickpeas as directed (1 cup required)
  • 4/Prepare curried cream sauce (recipe below) 
  • 5/Prepare sautéed vegetables (recipe below) 
  • 6/Prepare from-scratch flour tortillas or use store-bought tortillas (Note: I highly recommend this delicious four ingredient recipe from Grow a Good Life) 
  • 7/Assemble filling (directions below) 

CURRIED CREAM SAUCE
Ingredients

  • 1/2 cup soy milk
  • 1 cup canola oil
  • 1.5 tsp apple cider vinegar
  • 1 Tbsp curry paste (Patak’s Mild Curry Paste was used in our test kitchen) 
  • 1/2 tsp brown sugar
  • 1/2 tsp curry powder

Instructions

  • 1/Add soy milk to your Thermomix mixing bowl. Blend on Speed 3 (low-medium speed).
  • 2/With the unit set to Speed 3, slowly drizzle in the oil (approx. 2-3 minutes). Once complete, reduce the mixing blade speed to Zero. This will allow you to insert the whisk attachment.
  • 3/Insert the butterfly whisk attachment. Add the vinegar to the TM bowl. Whisk 1 min 30 sec. Once complete, remove the whisk attachment from the mixing bowl.
  • Add curry paste to the TM bowl. Blend 30 sec/Speed 3.
  • Add brown sugar and curry powder. Blend 15 sec/Speed 3. Transfer the curried cream sauce to a medium-size mixing bowl. Set aside.  

Sautéed VEGGIES
Ingredients

  • 1 sweet onion, finely sliced (160g)
  • 1 sweet red pepper, finely sliced (130g)
  • Olive oil (15g)
  • 1/2 tsp Himalayan pink salt
  • 1 tsp ground cumin

Instructions

  • Place all ingredients in your Thermomix mixing bowl. Sauté 4 mins/120C/Speed 1. Using a spatula, scrape down the sides of the bowl. Follow instructions below to finalize your filling!

FILLING ASSEMBLY 
Ingredients

  • Curried cream sauce (recipe above)
  • Sautéed vegetables (recipe above)
  • 1 cup cooked brown rice (155g)
  • 1 cup cooked chickpeas (180g)
  • 1 cup steamed potatoes (blend of nugget and sweet potatoes/yams) (160g)
  • 1 tsp Himalayan pink salt
  • Flour tortillas
  • Shredded cheese blend (optional)

Instructions

  • Add curried cream sauce, brown rice, chickpeas, potatoes and salt to your Thermomix mixing bowl containing sautéed onions and red peppers. Cook 3 mins/75C/Speed 1 (reverse blade).

Spoon a generous amount of filling into each tortilla, and then top with shredded cheese (if desired). Serve hot. 

PRODUCT RECOMMENDATIONS

  • Patak’s Mild Curry Paste
  • Earth Island ®/Follow Your Heart ®Vegan Gourmet Shreds [Fiesta Blend]

*If you are looking for another dish to accompany these burritos I would recommend the Roasted Tomatoes, Rice & Bean Soup*

Note: This recipe was made using a Thermomix appliance, however it can easily be adapted using similar food prep tools (e.g. mutli-function processor, immersion blender etc) or using a more traditional stovetop method.



SaveSave

SaveSave

print

6 thoughts on “Curried Chickpea, Potato & Rice Burrito

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Meagan Lamontagne