WHAT TO EAT THIS WEEKEND

Chickpea curry burritos with mint and chilli sauce

A meat-free Mexican feast perfect for sharing

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A meat-free Mexican feast perfect for sharing

Posted

Brought to you in partnership with

  • Serves 4
  • Preparation time 30 minutes
  • Cooking time 50 minutes
  • For the mint and chilli sauce:
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 1 tbsp chopped fresh ginger
  • 1 small serrano or jalapeno pepper, seeded and chopped
  • 1 clove garlic, finely chopped
  • 75g mint, chopped
  • 2 tbsp rice vinegar or apple cider vinegar
  • For the burritos:
  • 3 large cloves garlic, finely chopped
  • 1 tbsp finely chopped fresh ginger
  • 1 jalapeno pepper, trimmed, seeded, and chopped
  • 1 large onion, chopped
  • 1 tbsp rapeseed oil
  • 1½ tbsp curry powder
  • 1 tbsp ground cumin
  • 500g potatoes, diced
  • 80g currants or raisins
  • Salt
  • 280g canned chickpeas, drained 
  • 240g frozen peas, defrosted
  • 60g coriander, chopped
  • 8 flour tortillas
  1. To make the mint and chilli sauce, first put the sugar and salt into the bowl of a high-speed blender or mini food processor. With the motor running, drop in the ginger, chilli pepper and garlic and process until finely chopped. Add the mint and vinegar. Pulse until everything is finely chopped, scraping down the sides of the bowl if needed. Transfer to a small serving bowl and refrigerate until ready to serve.
  2. To make the burritos, use a food processor or high-speed blender to process the garlic, ginger and jalapeno, pulsing until the mixture is reduced to a paste. Add the onion and pulse until it is coarsely chopped.
  3. Heat the oil in a large non-stick frying pan. Add the onion mixture and stir-fry over medium heat, stirring constantly, for five to six minutes, until light golden. Add the curry powder and cumin and cook, stirring constantly, for about two minutes, until fragrant. 
  4. Add the potatoes, 350ml water, and the currants or raisins and season to taste with salt. Bring to a simmer, then reduce the heat to low, cover the pan with a lid, and simmer for about 30 minutes, until the potatoes are tender. 
  5. Stir in the chickpeas, peas and coriander. Cook for about three to four minutes over a medium heat and adjust the seasoning as necessary.
  6. Meanwhile, gently heat the tortillas in a hot frying pan or oven. Wrap them in aluminum foil to keep them warm.
  7. To serve, set out the warm tortillas on a plate, with the curry filling and the mint and chilli sauce in separate bowls.

RECIPE EXTRACTED FROM VEGAN: THE COOKBOOK

RECIPE EXTRACTED FROM VEGAN: THE COOKBOOK

VEGAN: THE COOKBOOK BY JEAN-CHRISTIAN JURY

 Published by Phaidon Press

£ 29.95

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Tagged in:
curry
Chickpeas
Vegetarian
Entertaining
Mexican
Vegan

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