Indian Curried Cauliflower & Chickpea Burritos
Ingredients
Coconut Basmati Rice
-
1
cup
water
-
1
cup
light coconut milk
-
1
cup
basmati rice
-
to taste
salt
Curried Cauliflower & Chickpeas
-
1
tablespoon
vegetable oil
-
1
small
onion, diced
-
3
cloves
garlic, minced
-
2
teaspoons
freshly grated ginger
-
1
tablespoon
garam masala
-
1
teaspoon
ground cumin
-
3
cups
small cauliflower florets
-
1
14-ounce can
diced tomatoes
-
½
cup
water
-
1
14-ounce can
chickpeas, drained and rinsed
-
2
tablespoons
tomato paste
-
¼
cup
fresh cilantro
-
to taste
salt and pepper
For Serving
-
4
large or 6 medium
flour tortillas
Instructions
- Prepare the coconut basmati rice by combining water and coconut milk in a saucepan, bringing it to a boil, then adding rice and cooking until liquid is absorbed.
- In a large saucepan, heat oil and sauté onion until softened, then add garlic, ginger, garam masala, and cumin, cooking until fragrant.
- Add diced tomatoes, water, and cauliflower to the pan, bring to a simmer, cover, and cook until the cauliflower is fork tender.
- Stir in tomato paste and chickpeas, simmering until the sauce thickens.
- Remove from heat, stir in cilantro, and season with salt and pepper.
- Assemble the burritos by dividing rice and curried mixture onto tortillas, wrapping them up to serve.
Nutrition Facts (estimated)
Servings
2 servings
Calories
793
Total fat
20g
Total carbohydrates
135g
Total protein
18g
Sodium
980mg
Cholesterol
0mg
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