Burrito w/ Multicolor Potato Curry & Sprouts
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!
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Potato Curry
- 1 c. peanuts unroasted, unsalted
- 1 tomato quartered
- 3 cloves garlic minced
- 1 tbsp. ginger fresh, minced
- 2 habaneros minced
- 2 jalapeños minced
- 1 knob onion diced
- 1 tsp. turmeric fresh, minced
- 2 limes juiced
- 1 tsp. coriander
- 1 tsp. cumin
- 1 tsp. curry powder
- dash salt
- dash pepper
- 3 cans coconut milk
- 16 oz. tofu firm or extra firm
- 1-2 tbsp. high heat oil
- 100 g. vermicelli rice noodles (~1/2 package)
Avocado Dip
- 3 Florida avocados
- 3 cloves garlic
- 3 limes juiced
- 3/4 c. Greek yogurt
- 1 c. walnuts
- 2 tbsp. olive oil
- dash salt
- dash pepper
Burrito
- 1/3 c. curry
- 1 tortilla shell
- splash water
- dollop avocado dip (or sour cream, optional)
- dollop hot sauce (optional)
- handful sprouts
Instructions
Prepare Ingredients
- 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!