FLOWER POT KITCHEN: VEGAN MADRAS CURRY BURRITO

20 Jan 2021

VEGAN MADRAS CURRY BURRITO

Great tasting good for you food that is so gorgeous and satisfying. Creamy coconut chickpea and sweet potato madras curry stuffed into a rainbow chard leaf burrito wrap with spinach and kale, accompanied with a raw beetroot and chilli pepper slaw.

Prep time 10 minutes / Cooking time 5 minutes

Ingredients

(serves 2)

2 large rainbow chard leaves or collard green

1 tbsp twice coconut oil

1 sweet potato peeled diced

1 can chickpeas

1/2 tsp ground cumin

Himalayan sea salt

Fresh ground black pepper

1 clove garlic finely chopped

1 small onion finely diced

1 tbsp madras curry paste

(home made recipe below)

300ml creamy coconut milk

1" turmeric grated or 1/4 tsp ground

2 generous handfuls of chopped kale

2 generous handfuls of torn spinach

2 spring onions sliced

1 red chilli diced

1 handful fresh chopped coriander

Beetroot Slaw

1 beetroot peeled and grated

1/2 red pepper finely diced

1 red chilli finely diced

1 tbsp olive oil

1 tsp apple cider vinegar

1/2 tsp fresh lime juice

If your making the madras curry sauce yourself do this first or up to a few days ahead also left overs freeze well for a speedier meal next time.

I like to prep all my ingredients first which makes this a speedy cook. Pre heat your oven to 180 C / 355 F. Bring a pan of water to a simmer and just drop the chard leaves in simmering water for 60 seconds then pat dry and place the rainbow chard burrito wraps on your plates ready to stuff.

Toss the sweet potato and chickpeas in coconut oil, salt, pepper and cumin place on a shallow roasting tray, roast in the oven for 20 minutes. Heat a pan add other tbsp of coconut oil and soften the onion and garlic add the turmeric, chilli and madras curry paste, cook for a couple of minutes then add the coconut milk, bring to a simmer, add the kale and spinach and reduce the coconut milk until you have a medium thick sauce, take of the heat and add the roasted sweet potato and chickpeas stir through and sprinkle over the spring onions, fresh red chilli and coriander. Meanwhile toss all the slaw ingredients together and place a portion on your plates.

To wrap the burrito place the madras filling in the centre of each leaf reserving a little of the sauce for serving over the finished burrito, then to wrap, bring the top and bottom of the leaf over the filling then repeat with the left and right sides and then roll the burrito over so that the seam side is face down, this will keep your burrito firmly wrapped, you can also pick this burrito up and eat as a street walker. Drizzle over the remaining madras sauce and enjoy.

Homemade Curry Masala Sauce

Ingredients

(serves 4-6 and freezes great for next time)

Best Ever Curry Base Sauce

2 tbsp ghee

2 onions chopped

6 cloves garlic grated

2" ginger grated

1/2 red pepper diced

1/4 white cabbage chopped

1 carrot chopped

5 tomatoes chopped

1/2 cup tomato puree

1 tsp Himalayan sea salt

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground fenugreek

1 tsp turmeric

1 tsp paprika

1 tsp garam masala

1 ltr water

A one pot cook, heat a large deep saucepan medium hot, add the ghee, onions and garlic, soften for 7 minutes, then add all the other ingredients except the garam masala add 1 ltr of water or stock. Simmer for 30 minutes, then using a stick blender blitz to a smooth sauce, add the garam masala, that's the base sauce made this is now ready for the second layer of spices, finish spices and some slow unattended cooking time to reduce down to a thick sauce.

The Second Layer Curry Spice Mix

1 tsp Kashmiri chilli powder more if you like heat!

6 cardamom pods bashed

2 " ginger grated

1 tbsp ground cumin

1 tsp ground coriander

2 tbsp mango chutney optional

1/2 juice lime

1 tbsp finishing spice powder mix (recipe below)

Finishing Spice Powder Mix

1 tbsp ground cumin

1 tsp turmeric

1 tbsp ground coriander

1 tbsp heaped curry powder

1 tsp paprika

1 tsp garam masala

Once your base sauce is blitzed, add second layer spices except the fresh coriander, lime juice and mango chutney, then add the finishing spice powder mix, leave to gently bubble away until a medium thick consistency, your curry paste is now ready to use.

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LIFE MY PASSION

Welcome to my daily life of cooking, one winters day many years ago my family and I were all inspired by a back to back rainy day of River Cottage this got us to stop talking about and start actually doing, suddenly three weeks later eight vegetable beds were dug, greenhouse erected and our first vegetables were propagating, this was the start to raising and growing our own food, our fabulous son Oscar changed our path in life which lead us to sell our small thriving restaurant of 10 yrs and to start our new life (Terrifying!) a life of the self sufficient in touch with nature and seasons, taking a step back and looking forward to a slower change of pace and making the most of every moment.

My passion for cooking was stronger than ever and having time at home with Oscar I found I had a new direction and I was no longer striving for perfection, I was suddenly very passionate for the enjoyment of the other side of food, something I had not realised, being the Chef/Cook and every other duty of your own small restaurant made me see that I never actually took time to cook what I wanted!

So there I was muddy boots and hands digging deep in more than one sense and I found myself transported back in time to where everyone grew some of their own food, it is a wonderful world with a real sense of achievement and loss, Slugs Snails and Caterpillars! But thats another story! Childhood memories of summers when I lived with my grand parents reminded me of so much that I had learnt about the make do and mend generation that I had forgotten.

Now as a family we love our free wild food days where we gather what nature has provided, have gone from being mini mini garden urban small holders, who did raised pigs at home because we could not wait to find land and supporting ourselves from our garden to now owning a very small farm that allows us to grow more vegetables for the whole of our family and neighbours, raise our own gorgeous Gloucestershire Old Spot pigs, (Sausages!) and pets! Dorset Down sheep, chickens for eggs and pet goats! Suddenly having large quantities of produce started to wake up the Cook in me!

The Cook was awake that part of me that wants to cook for the masses and I found myself setting up Flowerpot Kitchen, a Farmers Market Stall, I wanted to use our honest raised meats and make old fashioned pork pies, rabbit pies and game pies from the local game keeper along with old fashioned techniques and the best hot water crust pastry. This in turn grew to a small cottage industry from home weekly supplying three farm shops and a deli along with also attending three farmers markets A few years later there came a time when my son Oscar's health changed and it was an easy decision to stop.

I still hold the occasional pop up 40 seater restaurant or gourmet lunch which we do for local charities for the love of sharing food and to remind that Cook in me why I love our go slower self sufficient life!

So here I am sitting amoung the vegetables watching the chickens loving that every season nature teaches me something new and that nature is in charge! She has taught me to just go with it and grow. Give it a try from a tray of salad on your windowsill to a few tomato plants it all counts.