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Week 44: Bombay Burritos
Indian FrankieCurry Mashed Potatoes:
1lb potatoes – quartered
1 TBSP oil
1/4 tsp salt
2–3 tsp yellow curry powder
1 tsp onion powder
1lb potatoes – quartered
1 TBSP oil
1/4 tsp salt
2–3 tsp yellow curry powder
1 tsp onion powder
Roasted Cauliflower & Chickpea (Filling):
1 head cauliflower- cut into small florets
1 can chickpeas, rinsed and drained well
1–2 TBSP olive oil
1/2 tsp salt
1 TBSP coriander
1 TBSP cumin
generous pinch of chili flakes
Fixin's:
4 x extra-large, whole wheat tortillas
1 head cauliflower- cut into small florets
1 can chickpeas, rinsed and drained well
1–2 TBSP olive oil
1/2 tsp salt
1 TBSP coriander
1 TBSP cumin
generous pinch of chili flakes
Fixin's:
4 x extra-large, whole wheat tortillas
Curry Mashed Potatoes (recipe above)
2 handfuls chopped spinach
Few tablespoons Cilantro Mint Chutney (see below)
Few tablespoons Quick Pickled Onions (see below)
2 handfuls chopped spinach
Few tablespoons Cilantro Mint Chutney (see below)
Few tablespoons Quick Pickled Onions (see below)
Cilantro Mint Chutney:
1/2 cup yogurt
3 TBSP lemon juice
1 bunch cilantro
1 cup mint leaves
1/2 poblano
2 teaspoons sliced ginger
1 garlic clove
1/4 tsp salt
3 TBSP lemon juice
1 bunch cilantro
1 cup mint leaves
1/2 poblano
2 teaspoons sliced ginger
1 garlic clove
1/4 tsp salt
1/2 tsp honey
**Blend together in a food processor or blender
Quick Pickled Onions:
1/2 thinly sliced red onion
1/2 cup acv
1/2 cup water
1/4 tsp salt
2 TBSP honey
1–2 tsp whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
optional additions:
1–2 1 garlic cloves, cut in half
1/2 cup acv
1/2 cup water
1/4 tsp salt
2 TBSP honey
1–2 tsp whole spices (optional- one or any combination of peppercorns, fennel seed, cumin, coriander, peppercorns, caraway, star anise, juniper, allspice.)
optional additions:
1–2 1 garlic cloves, cut in half
**Bring all of the contents above (minus the fresh oregano) to a simmer for 1 minute. Remove from the stove and let cool. Store in the fridge for 2-3 weeks.
INSTRUCTIONS:
Preheat oven to 425F
START POTATOES:
Cut potatoes and place them in a medium pot, covered with water and simmer until very tender, about 15-20 minutes. At the same time…
START POTATOES:
Cut potatoes and place them in a medium pot, covered with water and simmer until very tender, about 15-20 minutes. At the same time…
ROAST VEGGIES:
Cut the cauliflower into small florets and place them on a parchment-lined sheet pan ( to one side). Add the drained chickpeas to the other side. Drizzle both with olive oil. Sprinkle cauliflower and chickpeas with the spices and salt, tossing to coat well. Place in the oven and roast for 20-25 minutes tossing halfway through) or until the cauliflower is tender.
SAUCE:
Make the flavorful Cilantro Mint Chutney and quick pickled red onions and place both in jars (of course, you could make these both ahead). They take about 5-10 minutes each. Please don’t leave out the mint chutney- it’s imperative!!!
CURRIED POTATOES:
Once the potatoes are very tender, drain but save about 1 cup of the hot water. Place the potatoes back in the pot and mash with some of the hot water (start with ¼-½ cup) salt, spices and oil and mash the potatoes to combine until smooth. You want a fairly loose, spreadable mash so add more hot water if necessary. Scrape down the sides. Stir well. Taste. You want this to taste flavorful and slightly salty as the tortilla will mute some of the salt and flavor. Feel free to add more ghee or oil as you please for extra richness. Cover and keep warm.
When the roasted veggies are done, ASSEMBLE:
Warm the tortillas either in the oven until pliable. Spread generously with the curried potatoes, then top with chickpeas, cauliflower making sure to get some of the whole spices that will have dropped to the bottom of the pan. Add a handful of spinach leaves, a few teaspoons of cilantro mint chutney and some pickled onions and roll up like a burrito. Keep warm in the oven until ready to serve, or serve immediately! You can also refrigerate and reheat for meals on the go.