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Bhangra Burrito with chickpea potato curry and spinach
1 1/2- 2 lbs Red potatoes, 1 cm cubes
1/3- 1/2 Cauliflower, chopped to a similar size as potatoes
4 cloves Garlic
1 oz Ginger, peeled
1 Jalapeno Pepper, with seeds
1 Red Pepper, seeded
6 Roma Tomatoes
Olive oil
1 medium Onion, diced
1 tsp Salt (I use coarse sea salt)
1/2 tsp ground Cumin, toasted
1 tsp ground Coriander, toasted
1 tsp Paprika
1/4 tsp Tumeric
1/2 tsp Cracked Pepper
2 cups cooked Chickpeas
1/2- 1 bunch Cilantro
1 bunch Spinach, washed and roughly chopped
Start tortillas and set aside to rise.
Preheat oven 350'F. Toss potatoes and cauliflower in oil, salt and pepper. Roast until golden and soft.
Roughly puree garlic, ginger, jalapeno, red pepper and tomatoes. Heat oil in large saucepan over medium heat and saute onion with 1/2 tsp of salt until translucent. Stir in cumin, coriander, paprika, turmeric and pepper and continue to sauté until fragrant. Add vegetable puree and simmer gently 5-10 minutes. Add chickpeas and simmer 10 more minutes.
This is where I rolled out and cooked my tortillas in my cast iron skillet.
Add potatoes, cauliflower and cilantro to mixture. Sometimes I mash it all together and sometimes I leave it chunky.
To make burritos add mixture and spinach to tortillas, roll up and wallah.
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