Tikka Masala Burrito with Ben’s Plant Powered

This delicious burrito made with Ben’s Plant Powered Tikka Masala has layer upon layer of Indian inspired flavour.

Done in 1 hour

Serves 2

Mia Jacobs

Dish by

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Ingredients

    For the mint crema
  • 100g cashews, roughly chopped
  • 1 tbspmint leaves, finely chopped
  • to tastelemon juice
  • to tastesalt and freshly ground black pepper
  • For the green chutney
  • 40g coriander leaves
  • 15gmint leaves
  • 1 tspground cumin
  • 1/4 tspgaram masala
  • 1green chilli, halved
  • 1 knobfresh ginger, grated
  • 1garlic clove
  • 1/2lemon, juice
  • 100-150mlvegetable oil
  • For the crispy onions
  • 1white onion/large shallot, thinly sliced
  • 150mlvegetable oil
  • For the salad
  • ¼ cucumber, finely diced
  • 5 cherry tomatoes, finely diced
  • small handfulfresh coriander
  • 1 tbsplemon juice
  • For the garlic coriander tortillas
  • 4large tortillas
  • 4 tbspvegan butter
  • 1 tbspdried coriander
  • 2garlic cloves, grated
  • To serve
  • 1 x 285gBen’s Plant Powered Tikka Masala
  • 1 x 250gBen's Originals Long Grain Rice

This has to be one of the best fusion burritos out there! Loaded with fresh sauces, a crunchy salad and some crispy onions - what could be better?!

Method

  • Soak the cashews in boiling water for 15-20 minutes, then blend them with a splash of water, mint leaves, lemon juice, salt and pepper in a high speed blender until super smooth and a similar consistency to sour cream.
  • Next, blend or bash the ingredients for the green chutney together in a pestle and mortar, (adding more oil if necessary) until you get a cohesive, drizzle-able sauce.
  • For the crispy onions, heat up the vegetable oil over a medium heat, then reduce to medium-low and add in the sliced onions. Fry until light golden brown, stirring frequently to make sure they cook evenly. Remove the onions with a slotted spoon and place on a plate lined with kitchen paper to remove excess oil.
  • In a bowl, combine the salad ingredients, taste and adjust seasonings. Don’t add salt as this will draw out moisture and make the salad too wet.
  • Heat the Ben’s Plant Powered Tikka Masala and Ben’s Original Long Grain Rice separately, according to packet instructions.
  • Get ready to assemble. Mix together the butter, coriander, garlic and a pinch of salt, then grab the tortillas and spread over the softened garlic coriander butter. Place the tortillas down so they overlap half way.
  • Starting in the middle, load on a base of rice then spoon on Ben’s Plant Powered Tikka Masala, the salad, mint crema, green chutney and finally the crispy onions. Roll it up, seal on all sides in a warm pan and enjoy!
  • What do you think of the recipe?

    Mia Jacobs

    Mia Jacobs

    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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