All Photos © Christine Elise McCarthy 2015
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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!
Delightful-Delicious-Delovely 