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Indian "Burritos" with Curried Cauliflower.

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main
Cuisine: Indian-ish
Servings: 4 -6
Author: Hip Foodie Mom, adapted from Aida Mollenkamp



  • 3 tablespoons canola oil
  • One 1-inch piece fresh ginger peeled and grated
  • 1 to 1 1/2 tablespoon curry powder
  • 1 head cauliflower florets cut into bite-sized pieces
  • Kosher salt
  • 1 yellow onion finely chopped
  • 4 garlic cloves thinly sliced
  • 1 serrano chile halved and seeded (optional)
  • 8 oz mixture of red-skinned and purple potatoes cut into small dice
  • 1 cup low-sodium vegetable broth chicken broth, or water
  • 1 cup shelled fresh or frozen baby peas
  • 1 cup black beans
  • 1/2 cup roughly chopped fresh cilantro


  • 4 to 6 soft whole-wheat flatbreads such as rota, lavash, or tortilla, warmed or toasted
  • Plain whole milk yogurt or sour cream for garnish
  • Chutney or apricot jam for garnish
  • More fresh cilantro if desired


For the Curry:

  • Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When the oil shimmers, add the ginger, half of the curry powder, and all of the cauliflower. Season with salt and cook, stirring occasionally, until fragrant and the cauliflower is golden brown, for about 6 to 8 minutes. Remove to a plate with a slotted spoon.
  • Wipe out the pan, return to the stove over medium heat, and add the remaining 1 tablespoon of oil. When it shimmers, add the onion, garlic, and chile (if using), season with salt, and cook until softened, about 3 minutes. Stir in the remaining curry powder, and cook until fragrant. Add the cauliflower, potatoes, and broth, and bring to a boil.
  • Decrease the heat to low, cover, and cook for 5 minutes. Remove the cover and stir through to coat all the cauliflower. Cover again and simmer until the potatoes are knife-tender, about 12 to 15 minutes. Remove the cover, add the black beans and the peas and cook until the peas are bright, about 3 minutes. Adjust the seasoning as desired, stir in the cilantro, and use to fill the burritos.

For the Burritos:

  • To make the burrito, place the curry in the middle of the flatbreads. Top with yogurt or sour cream and chutney or jam, fold in sides, then roll up into a burrito shape, and serve.