It's no secret that I am obsessed with burritos. I will put absolutely anything and everything into a burrito. They're quick and easy to toss together on the run, work with a wide variety of flavor profiles, and are a great way to spice up leftovers that you already have on hand. This Curry Burrito might be mixing culinary genres. But, tortilla shells have a very neutral taste to them. So, a number of foods work incredibly well in burrito form that you might not necessarily expect. I also like to put a Latin American flare on just about everything that I eat! So, this actually isn't as far fetched as it might seem at first. I made a Thai-inspired curry quinoa earlier in the week and created a spicy guacamole to balance out the flavors. Topped with a little bit of hot sauce? It's absolutely delicious.
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Variations of Curry Burrito
I will turn absolutely everything into a burrito. Curry is a little bit tricky of an ingredient because it can be a little runny! But, I like to simmer down my curry quite a bit. This gives the flavors plenty of time to permeate the rest of the ingredients and does result in a thicker consistency that can be turned into a burrito. Which, might sound like I'm mixing culinary genres. But I'm going to go ahead and call this the best kind of food fusion. It's not pretentious when it's practical! Plus, I like to make a big meal at the beginning of the week and then turn it into fun and new dishes. It means that I can cook my own meals, without actually having to eat the same thing every day!
This Curry Burrito consists of potatoes, carrots, onions, jalapeños, fresh ginger and turmeric, coconut milk, and quinoa. It's all topped off with homemade guacamole with avocados, freshly squeezed limes, garlic, heirloom tomatoes, red onions, and jalapeños.
Cook Quinoa w/ Coconut, Carrots, & Curry Spices. This takes about an hour and a half and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
In this recipe, I also added Guacamole w/ Tomatoes, Red Onions, & Jalapeños. You can buy this in stores, but I much prefer to make it homemade! It's incredibly simple only takes a matter of minutes to prepare. Alternatively, you can just slice up some ripe avocados.
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!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
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