EatingWell Fast & Flavorful Meatless Meals (2011)
Madras meets Mexican in this yummy cross-cultural mash-up of a burrito. The Indian-spiced chickpea-and-potato curry that fills these burritos can easily be prepared ahead of time. When you’re ready, all you need to do is reheat and set it out with some warm tortillas for a last-minute roll-your-own-wrap supper.
Active Time: 45 minutes |
Total Time: 45 minutes
6 8-inch whole-wheat flour tortillas, warmed (see Tip)
Fresh Mint & Chile Sauce
1 small jalapeño pepper, seeded and chopped
1 tablespoon chopped fresh ginger
1 clove garlic, peeled
2 teaspoons sugar
1/4 teaspoon salt
2 cups packed fresh mint leaves
2 tablespoons rice vinegar, or to taste
Heat oil in a large nonstick skillet over medium heat. Add onion, chopped garlic, 2 tablespoons ginger and jalapeño and cook, stirring, until softened and light golden, 6 to 10 minutes. Add curry powder and cumin and cook, stirring constantly, until fragrant, about 1 minute.
Add potatoes, water, currants (or raisins) and 1/2 teaspoon salt. Bring to a simmer. Reduce heat to low, cover and simmer, stirring once or twice, until the potatoes are tender, about 10 minutes. Stir in chickpeas, green peas and cilantro. Simmer until heated through, 2 to 3 minutes. Cover to keep warm.
To prepare sauce: Process jalapeño, 1 tablespoon ginger, 1 clove garlic, sugar and 1/4 teaspoon salt in a mini food processor or blender until minced. Add mint and vinegar and pulse until finely chopped, stopping to scrape down the sides as needed. Transfer to a small serving bowl.
To serve: Spread a generous 3/4 cup of the potato mixture onto each warm tortilla and top with a generous 1 tablespoon sauce. Roll the tortillas up, tucking in the sides to hold the filling in. Cut in half, if desired.
Per serving :
4 g Fat;
0 g Sat;
2 g Mono;
0 mg Cholesterol;
65 g Carbohydrates;
10 g Protein;
11 g Fiber;
669 mg Sodium;
738 mg Potassium