Vegetable Korma Burritos

Instructions

1. Prepare the vegetables
   Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Make the korma curry
   Add the korma curry paste to the skillet and stir for 30 seconds to release the flavors. Add the diced cauliflower, carrot, and potato. Stir to coat the vegetables in the curry paste. Pour in 1/2 cup of water, cover, and simmer for 15 minutes or until the vegetables are tender.
3. Finish the filling
   Stir in the frozen peas and coconut milk. Simmer uncovered for 5 minutes until the sauce thickens slightly. Add the toasted cashews, season with salt and pepper to taste, and remove from heat. Stir in the chopped cilantro, reserving some for garnish.
4. Warm the tortillas
   Heat a large, dry skillet over medium heat. Warm each tortilla for about 30 seconds per side until pliable. Keep warm by stacking them under a clean kitchen towel.
5. Assemble the burritos
   Place a warm tortilla on a flat surface. Spoon about 2 tablespoons of cooked basmati rice in a line along the center. Top with approximately 1/2 cup of the vegetable korma mixture. Fold in the sides of the tortilla, then roll it up tightly to form a burrito.
6. Toast the burritos (optional)
   For a crispy exterior, heat the remaining tablespoon of oil in a skillet over medium heat. Place the assembled burritos seam-side down and cook for 1-2 minutes per side until golden brown and crispy.
7. Serve
   Cut the burritos in half diagonally and arrange on plates. Garnish with the remaining cilantro and serve immediately with yogurt or chutney if desired.