Indian Burritos
Ingredients
- 3 tbsp canola, grapeseed, or peanut oil
- One 1-in/2.5-cm pieces fresh ginger, peeled and grated
- 1 to 1½ tbsp curry powder
- 1 head cauliflower (about 1½ lb/680 g), florets cut into bite-sized pieces
- Kosher salt
- 1 yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 serrano chile, halved and seeded
- 8 oz/225g red-skinned potatoes, cut into small dice
- 1 cup/240 ml low-sodium vegetable broth, chicken broth, or water
- 1 cup/100 g shelled fresh or frozen baby peas
- ½ cup / 20 g roughly chopped fresh cilantro
- 4 to 6 soft whole-wheat flatbreads (such as rota, lavash, or tortilla), warmed
- Plain whole milk yogurt, for garnish
- Chutney, for garnish
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