5 from 3 votes
Indian Curried Cauliflower & Chickpea Burritos
Spicy, saucy curried cauliflower and chickpeas are teamed up with rich coconut infused basmati rice in these flavorful and comforting Indian-inspired burritos.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
servings
Calories:
793 kcal
Course:
Main Course, Brunch
Cuisine:
American
Ingredients
For the coconut basmati rice:
- 1 cup water
- 1 cup coconut milk light
- 1 cup basmati rice
- salt to taste
For the curried cauliflower & chickpeas:
- 1 tablespoon vegetable oil any neutral flavor oil
- 1 onion diced, small
- 3 garlic minced, cloves
- 2 teaspoons ginger freshly grated
- 1 tablespoon garam masala
- 1 teaspoon cumin ground
- 3 cups cauliflower florets about 1 small crown, small
- 1 diced tomatoes 14-ounce can
- ½ cup water
- 1 chickpeas 14-ounce can, drained and rinsed
- 2 tablespoons tomato paste
- ¼ cup cilantro fresh
- salt to taste
- black pepper to taste
For serving:
- 4 flour tortilla large or 6 medium
Instructions
Make the coconut basmati rice:
- Combine the water and coconut milk into a small saucepan and place it over high heat. Bring to a boil and stir in the rice. Lower heat, cover and cook at a low simmer until the liquid is fully absorbed, about 20 minutes. Remove from heat and allow to sit for 5 minutes. Uncover and season with salt to taste.
Cup of Yum
Make the curried cauliflower & chickpeas:
- While the rice cooks, coat the bottom of a large saucepan with oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add garlic, ginger, garam masala and cumin. Saute about 1 minute more, or until fragrant. Add the diced tomatoes, water and cauliflower. Stir a few times and bring to a simmer. Lower heat, cover and cook until the cauliflower is fork tender, about 6-8 minutes.
- Uncover and stir in the tomato paste and chickpeas. Simmer for about 2 minutes, stirring occasionally, until the sauce thickens up a bit.
- Remove from heat. Stir in the cilantro and season with salt and pepper to taste.
Assemble the burritos:
- Divide the rice onto the tortillas and top with the curried cauliflower and chickpeas. Wrap and serve.
Notes
- If you'd like a little heat, add a finely chopped serrano pepper in when you add your garlic and ginger. You can also season up the mixture with some Asian chili paste or your favorite hot sauce after cooking.
Nutrition Information
Calories
793kcal
(40%)
Carbohydrates
135g
(45%)
Protein
18g
(36%)
Fat
20g
(31%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Sodium
980mg
(41%)
Potassium
1332mg
(28%)
Fiber
11g
(44%)
Sugar
15g
(30%)
Vitamin A
634IU
(13%)
Vitamin C
101mg
(112%)
Calcium
229mg
(23%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 793
% Daily Value*
| Calories | 793kcal | 40% |
| Carbohydrates | 135g | 45% |
| Protein | 18g | 36% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 980mg | 41% |
| Potassium | 1332mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 15g | 30% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 101mg | 112% |
| Calcium | 229mg | 23% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.