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

Dish by Mia Jacobs

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!

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Mia Jacobs

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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.