I am in full on curry fusion mode with this Brussel sprout burrito! I know that curry isn't exactly the most traditional thing in a burrito. Although anyone who knows me knows that I am not the most traditional person on the planet. I like particular spice blends that I use pretty universally across every meal. Cayenne pepper, coriander, cumin, salt, and pepper make appearances in everything from American and Latin American to French and Italian to Thai and Japanese. I take recommended spice blends and recipes in general as more guidelines and jumping off points. So, really, making a curry burrito isn't quite as far fetched in my culinary world as it first may seem!
This week I made curry with brussel sprouts, carrots, tomatoes, and potatoes. Which I know, sounds more like stew than curry! But while we're mixing culinary genres? Might as well! Plus the spice blend isn't that far off. If I were to make Mexican food out of something that isn't leftovers, I would still add similar spice blends. And I am absolutely going to turn any and every meal that I come up with into a burrito!
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The last version of this burrito also has sprouts in it. I obviously made this burrito a million times and it's perfectly fine without them! But I did just go grocery shopping and sprouts are always a fun touch.
Variations of Curry Burrito
I kind of laugh at myself every time that I put curry into a burrito. It's one of those things that sounds like a joke. But it has quickly become one of my favorite things! And I am not turning back. Simply simmer down the curry a bit more than you ordinarily would, so it is not entirely liquid, wrap in a tortilla shell, lightly toast, and voila! Perhaps one of my odder burrito variations. But the spice blends between pseudo-Thai and pseudo-Mexican recipes are actually quite similar. Maybe less so in my "Everything that I Have Curry," as I have begun referring to this dish as. But, I am still pleased with the result! As you can tell, from the sheer number of times that I have made and re-made this burritto.
This curry burrito is a fun fusion of everything that I had slow cooked in a curry and then wrapped into a lightly toasted tortilla. It's one of those meals that goes to show how you can turn any leftovers into a new and easy dish! Burritos are great on the go and one of my favorite ways to freshen up leftovers so that you aren't eating the same meal every day of the week.
CookCurry w/ Brussel Sprouts & Tomato Purée. This takes several hours to cook and should be done at least the day before. That might sound daunting, but it's far simpler than it seems and is more time consuming than anything else! It also only requires a large pot and a stovetop.
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with sour cream to personal preference.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
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