Spicy, saucy curried cauliflower and chickpeas are teamed up with rich coconut infused basmati rice in these flavorful and comforting Indian-inspired burritos.
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.
Make the curried cauliflower & chickpeas:
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.
Assemble the burritos:
Divide the rice onto the tortillas and top with the curried cauliflower and chickpeas. Wrap and serve.
Notes
If you'd like a little heat, add a finely chopped serrano pepper in when you add your garlic and ginger. You can also season up the mixture with some Asian chili paste or your favorite hot sauce after cooking.
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