It's probably true. I would probably put anything into a burrito! I even make thicker curries sometimes because I will inevitably always turn them into a burrito at some point... But I firmly stand by this! The sweet and spiciness of curry pairs well with a dollop of sour cream and hot sauce. In this curry burrito, the roasted pumpkin and tofu has an earthiness that is reminiscent of pinto beans.
This curry is also just delicious. It combines nutmeg and cayenne roasted pumpkin and cranberries with habaneros, shallots, and garlic. Add a little bit of coconut milk and fried tofu to complete the dish. It's a delectable meal as is!
I've been making a lot of curry lately, though. And I don't actually own a microwave. So, reheating curry requires cooking it more on the stove. This inevitably ends up thickening the curry. After a couple of days of this, the entire batch of curry is thickened enough to put in a burrito without really being liquid any more. At this point, it's perfect for burritos!
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Variations of Curry Burrito
There are so many things to make with both curry and burritos. It's inevitable that the two will meet! They may originate from different parts of the globe and might not necessarily be the most traditional of things to mix together! But who doesn't enjoy a warm curry on a cold winter's day? Or a spicy burrito to stave off the chill?
It may just be me, but I am incredibly fond of these types of culinary fusions. It blurs the line between what ingredients you can or can't use and what particular dishes can or can't be. This is how innovation happens in the culinary field. It's also quite lazily easy to throw together and a great way to utilize absolutely all of the leftovers that you have on hand. Eating the same thing throughout the week doesn't have to be boring when you can turn it into several different types of meals.
This fall recipe combines sweetness of pumpkin with the bitterness of cranberries for a delicious fusion of flavors. It might seem like an odd combination of Curry w/ Roasted Pumpkin & Cranberries wrapped in a tortilla shell and topped with sour cream and hot sauce, but curry is almost reminiscent of refried beans and makes for a great fusion of flavors.
Cook Curry w/ Roasted Pumpkin & Cranberries. This takes several hours to cook and should be done at least the day before. It requires a potato peeler (or paring knife), baking sheet, large pot, oven, and 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 sour cream 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 a vegan alternative for an entirely animal-product free recipe.
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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