Indian Curried Cauliflower & Chickpea Burritos

• Vegan

• Produce

  • 3 cups Cauliflower florets, small
  • 1 (14-ounce can Chickpeas
  • 1/4 cup Cilantro, fresh
  • 3 Garlic cloves
  • 2 tsp Ginger
  • 1 Onion, small
  • 1 (14-ounce can Tomatoes

• Canned Goods

  • 1 cup Coconut milk, light
  • 2 tbsp Tomato paste

• Pasta & Grains

  • 1 cup Basmati rice

• Baking & Spices

  • 1 tbsp Garam masala
  • 1 Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 4 Large or 6 medium flour tortillas

• Liquids

  • 1 1/2 cup Water

Found on ohmyveggies.com

Description

Ingredients

• 1 cup water
• 1 cup light coconut milk
• 1 cup basmati rice
• Salt to taste
• 1 tablespoon vegetable oil (any neutral flavor oil)
• 1 small onion, diced
• 3 garlic cloves, minced
• 2 teaspoons freshly grated ginger
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 3 cups small cauliflower florets (about 1 small crown)
• 1 (14-ounce) can diced tomatoes
• 1/2 cup water
• 1 (14-ounce) can chickpeas, drained and rinsed
• 2 tablespoons tomato paste
• 1/4 cup fresh cilantro
• Salt and pepper to taste
• 4 large or 6 medium flour tortillas

Directions

• Combine the water and coconut milk into a small saucepan and place it over high heat. Bring to a boil and stir in the rice. Lower heat, cover and cook at a low simmer until the liquid is fully absorbed, about 20 minutes. Remove from heat and allow to sit for 5 minutes. Uncover and season with salt to taste.
• While the rice cooks, coat the bottom of a large saucepan with oil and place it over medium heat. When the oil is hot, add the onion and sauté until softened, about 5 minutes. Add garlic, ginger, garam masala and cumin. Saute about 1 minute more, or until fragrant. Add the diced tomatoes, water and cauliflower. Stir a few times and bring to a simmer. Lower heat, cover and cook until the cauliflower is fork tender, about 6-8 minutes.
• Uncover and stir in the tomato paste and chickpeas. Simmer for about 2 minutes, stirring occasionally, until the sauce thickens up a bit.
• Remove from heat. Stir in the cilantro and season with salt and pepper to taste.
• Divide the rice onto the tortillas and top with the curried cauliflower and chickpeas. Wrap and serve.