All Photos © Christine Elise McCarthy 2015
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
~
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
~
Did you perhaps make my Vegan Butter Chicken and Chickpeas for the Slow Cooker – seen above? Do you have boat loads left over – like I do? Why not try this Indian take on a burrito? The Mint & Cilantro chutney is genuinely spicy & insanely delicious & takes this curry to new heights. The pickled onions add a little snap & they are SO EASY to make. You could add paneer or feta or cotija or some cheese to this – if you eat cheese – but it really doesn’t need it.
The recipe for that mint & cilantro chutney above is HERE.
The recipe for the pickled red onions above is HERE.
The recipe for the Butter Chicken & Chickpeas above is HERE.
Vegan Butter Chicken and Chickpea Burrito with Pickled Onions and Mint Cilantro Chutney
INGREDIENTS
Mint & cilantro chutney is HERE
Pickled red onions are HERE
Butter Chicken & Chickpeas is HERE
Cooked rice
Large tortillas
DIRECTIONS
Warm the curry. Assemble the burrito. Grill on a dry grill pan until it looks good to you. Dip it in extra chutney & shove it into your motherfuckin’ pie hole. Mmmmmmm!