Bombay Burrito

Ingredients

• Potato

  Flesh and skin, raw

  320g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 tbsp or 15g

• Salt

  Table

  ¾ tsp or 5g

• Curry powder

  Spices

  10g

• Garlic powder

  Spices

  1 tsp or 3g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  300g

• Cauliflower

  Green, raw

  1 head, small or 325g

• Mint

  Chutney

  2 tbsp or 56g

• Pickled Onions, Sweet

  No Name

  2 onions or 6g

• Olive oil

  Salad or cooking

  15g

• Salt

  Table

  1 ½ tsp or 9g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Chili

  No beans, canned entree

  5g

• Coriander seed

  Spices

  1 tsp or 2g

• Spinach

  Raw

  200g

• Wholemeal Tortilla Wraps

  Sainsbury's

  4 wrap or 256g

Directions

1. Preheat oven to 425F
2. Cut potatoes and place them in a medium pot, covered with water and simmer until very tender, about 15-20 minutes. At the same time...
3. Cut the cauliflower into small florets and place them on a parchment-lined sheet pan ( to one side). Add the drained chickpeas to the other side. Drizzle both with olive oil. Sprinkle cauliflower and chickpeas with the spices and salt, tossing to coat well. Place in the oven and roast for 20-25 minutes tossing halfway through) or until cauliflower is tender.
4. Once the potatoes are very tender, drain but save about 1 cup of the hot water. Place the potatoes back in the pot and mash with some of the hot water ( start with 1/4-1/2 cup ) salt, spices and oil and mash the potatoes to combine until smooth. You want a fairly loose, spreadable mash so add more hot water if necessary. Scrape down the sides. Stir well. Taste. You want this to taste flavorful and slightly salty as the tortilla will mute some of the salt and flavor. Feel free to add more oil as you please for extra richness. Cover and keep warm.
5. When the roasted veggies are done, ASSEMBLE: Warm the tortillas either in the oven, over a gas flame or over a grill, until soft and pliable. Spread generously with the curried potatoes, then top with chickpeas, cauliflower making sure to get some of the whole spices that will have dropped to the bottom of the pan. Add a handful of spinach leaves, a few teaspoons of cilantro mint chutney and some pickled onions and roll up like a burrito. Keep warm in the oven until ready to serve, or serve immediately! You can also refrigerate and reheat for meals on the go.