Indian Kati Rolls with Curried Cauliflower

Indian Kati Rolls with Curried Cauliflower

This recipe is originally from my cookbook, Keys To The Kitchen

http://saltandwind.com/recipes/166-indian-burritos-with-curried-cauliflower-recipe
Indian Kati Rolls with Curried Cauliflower | http://saltandwind.com When you travel in India, there is a constant reminder of how old, rich, and amazing the Indian culture really is. Just when you think you knew when somethin...
Skill
Course
Dinner, Lunch, Main, Sandwich, Snack
Cuisine
Indian
Ingredients
15
Hands-On Time
20 minutes
Total Time
30 minutes
Yield
-
Servings
3 to 4
Diet
Vegetarian
Indian Kati Rolls with Curried Cauliflower | http://saltandwind.com
Skill
Beginner
Course
Dinner, Lunch, Main, Sandwich, Snack
Cuisine
Indian
Ingredients
15
Hands-On Time
20 minutes
Total Time
30 minutes
Yield
-
Servings
3 to 4
Diet
Vegetarian
Indian Kati Rolls with Curried Cauliflower | http://saltandwind.com

When you travel in India, there is a constant reminder of how old, rich, and amazing the Indian culture really is. Just when you think you knew when something was created or invented, some stat is thrown at you about how the Indians invented it and you're totally baffled. So, when my friend told me Indians invented burritos, I just started chuckling and then he handed me a kati roll. While it's not quite a burrito, it's just as delicious and addictive, which is fine by me. 

Ingredients

  • 3 tablespoons canola, grapeseed, or peanut oil
  • One (1 inch) piece fresh ginger

    peeled and grated

  • 1 to 1 1/2 tablespoons curry powder
  • 1 head cauliflower (about 1 1/2 pounds)

    florets cut into bite-sized pieces

  • kosher salt
  • 1 medium yellow onion

    finely chopped

  • 4 medium garlic cloves

    thinly sliced

  • 1 medium serrno chile

    halved and seeded

  • 8 ounces red-skinned potatoes

    cut into small dice

  • 1 cup low-sodium vegetable broth, chicken broth, or water
  • 1 cup shelled fresh or frozen baby peas
  • 1/2 cup roughly chopped fresh cilantro leaves
  • 4 to 6 soft whole-wheat flatbreads

    such as roti, naan, lavash, or tortillas, warmed

  • Plain whole milk yogurt

    for garnish

  • Chutney

    for garnish

Instructions

For the curry: Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When the oil shimmers, add the ginger, half of the curry powder, and all of the cauliflower. Season with salt and cook, stirring occasionally, until fragrant and the cauliflower is golden brown, about 5 to 8 minutes. Remove to a plate with a slotted spoon.

Wipe out the pan, return to the stove over medium heat, and add the remaining 1 tablespoon of oil. When it shimmers, add the onion, garlic, and chile, season with salt, and cook until softened, about 3 minutes. Stir in the remaining curry powder and cook until fragrant. Add the cauliflower, potatoes, and broth and bring to a boil.

Decrease the heat to low, cover, and cook for 5 minutes. Remove the cover and stir through to coat all the cauliflower. Cover again and simmer until the potatoes are knife-tender, 12 to 15 minutes. Remove the cover, add the peas, and cook until they are bright green, about 3 minutes. Adjust the seasoning as desired, stir in the cilantro, and use to fill the burritos.

For the burritos: To make the burrito, place the curry in the middle of the flatbread. Top with yogurt and chutney and, as desired, fold in the sides, roll into a burrito shape, and serve.

Notes

Photography and food styling by Aida Mollenkamp

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