I will turn anything and everything into a burrito. It's one of my favorite ways to turn leftovers into something new and interesting. Plus burritos take about 15 minutes to throw together, go with just about any flavor profile, and are a perfect thing to eat quickly on the go. Curry w/ Multicolored Potatoes, Peanuts, & Sprouts definitely isn't the most conventional of things to eat in a burrito. But feel free to mix and match in your own leftovers to make your own Frankenstein culinary concoction!
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This recipe can be made with or without the sprouts. I'm a big fan of sprouts. Although a lot of people aren't quite so fond of them. They can be difficult to find because of the heightened risk of foodborne illness. Sprouts need warm and damp growing conditions, which is also a prime growing environment for things like Salmonella and E. coli. I've personally never had a problem with this. But it is something to consider if you have kids or are immunocompromised. Sprouts are also easily replaced with julienned or shredded carrots, radish, cabbage, bok choy, or other leafy greens.
Variations of Curry Burrito
I don't always put curry in burritos. I'd generally recommend against it because burritos aren't necessarily the most efficient way to eat what is generally a liquid. Although I tend to like a thicker curry that has been simmered down for a few hours. Things like vermicelli also tend to absorb a lot of the excess moisture that would make turning curry into a burrito troublesome. All things considered, if I can turn something into a burrito, I'm probably going to. This is definitely not the first time that I've made curry burritos.
This Curry Burrito consists of multicolored potatoes, peanuts, sprouts, and vermicelli with Florida avocado and Greek yogurt dip. The entire concoction is topped with sprouts and a dollop of hot sauce. Although feel free to mix and match in your own leftovers to make any number of fun burritos!
This Curry w/ Multicolored Potatoes, Peanuts, & Sprouts recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about 20 minutes to toss together and then 4 hours to cook down.
I also topped this burrito with Florida Avocado Dip w/ Greek Yogurt & Walnuts.This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
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 avocado dip, sprouts, and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute depending on your own personal taste.
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!
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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