Virtual Vegan Potluck: Yellow Curry Vegetable Stuffed Burritos

Its Virtual Vegan Potluck time, people!

A whole day where the blogging world is flooded with a variety of delicious vegan recipes is one of the best days ever.  This is my first time participating and I am thrilled to be able to share this recipe.

burrito sliced - edited

I put quite a lot of thought into what I would contribute to the potluck.  I knew that I wanted to create something different from recipes I’ve featured on the blog in the past and I also knew I wanted something that would really represent who I am as a foodie.  It would be a tall order to find the perfect representation of my food tastes, as I like a lot of different things for a variety of reasons, but I do feel that in many ways, this meal does it.  It is full of veggies, packs layers of flavor, includes potatoes (one of the foods I find most satisfying to eat), allows for some flexibility and personal twists to be made, and it gets rolled up in a tortilla.

I love anything that can be rolled up in a tortilla.  Tortillas make life better.  Period.

I stand by that broad, sweeping claim. (I ❤ tortillas.)


I made my own curry powder for this, which I highly recommend.  It can seem daunting when you look at the long list of ingredients, but the process itself is straightforward.  If you have access to a bulk spice and herb shop, consider paying them a visit.  You certainly can use a pre-mixed curry powder, too, if blending your own powder isn’t your thing.

You’ll also notice that I cook the potatoes separately from the other ingredients.  There is a reason for this extra step, my friends, and that is to give the potatoes a slightly crisp outside, which will lend to textural variety in the burrito itself.  You could cook the potatoes differently.  You could do so.  BUT, you would lose the slightly crunchy, delicious potato magic that happens when you roast them in this way and who wants to lose that?

flat tortilla with filling - edited

I served my burritos with a side of snap peas sautéed up with some Bragg’s Liquid Aminos, garlic, ginger, a dash of sesame oil, and sprinkled with sesame seeds.  I also took leftover burritos for lunch (as I tend to do with leftovers) and they held up nicely.  I would venture to say that the curry flavors may have even deepened upon sitting overnight.

I hope you try them.  I hope you love them.  And, I hope you find lots of goodies visiting all the Virtual Vegan Potluck dishes!


Yellow Curry Vegetable Stuffed Burritos  rolled burritos on pan 2 - edited

Makes 10 burritos


For the curry powder:

  • ½ tblspn coriander seed
  • 1/2 tblpsn white peppercorns
  • 1 tspn yellow mustard seed
  • 1 tspn cumin seed
  • ¼ tspn fennel seed
  • 1 tblspn ground turmeric
  • 1 tspn red pepper flakes
  • 1 tspn ground ginger
  • ¼ tspn ground fenugreek
  • Pinch of ground cloves
  • 4 curry leaves, minced (optional)

For the burritos:

  • 1 cup yellow onion (about ½ large onion), diced
  • 1 bell pepper, chopped
  • 3 medium carrots, peeled and diced
  • 1 medium head of cauliflower, chopped small
  • 2 large russet potatoes, chopped into ½ inch cubes
  • 1 ½ tblspn olive or canola oil, divided
  • 2 tblspns curry powder (above recipe or pre-mixed), plus more for sprinkling on potatoes
  • 2 cloves garlic, minced
  • 1 tblspn fresh ginger, minced
  • 3 tblspns vegetarian fish oil (if you can’t find this ingredient, vegetable stock may be substituted)
  • 10 soft burrito-sized tortillas
  • Salt and pepper
  • Fistful cilantro, chopped


  1. Pre-heat oven to 425 degrees.  Prepare a baking sheet by lining it with parchment.
  2. To make the curry powder, place first 5 ingredients (all the seeds) into a dry skillet over medium-high heat.  Toast the spices, shaking and stirring seeds often, until they start to pop and become fragrant.  Remove from heat and grind into a fine powder.  I used a coffee grinder for this, but you can use a mortar and pestle if needed.  When ground, add all other curry ingredients and stir together to combine well.  Set aside.
  3. Place chopped potatoes into a bowl with 1 tablespoon of the oil and a hearty sprinkling of curry powder, salt, and pepper.  Toss to combine and coat potatoes well.  Spread potatoes out onto parchment-lined baking sheet in a single layer.  Place in the pre-heated oven and bake for 25 minutes, flipping once halfway through.  Remove from oven and set aside.
  4. While potatoes are cooking, make the rest of the filling.  Heat ½ tablespoon oil over medium heat in a large non-stick sauté pan or cast iron skillet.  Add onions and carrots and sauté for 5 minutes, until starting to soften.
  5. Add bell pepper, cauliflower, garlic, ginger, and 2 tablespoons of the curry powder to the pan, stir so all ingredients are coated with the curry powder, and sauté for 3-4 minutes this way.
  6. To finish cooking the vegetables, add the vegetarian fish oil to the pan, stir, and cover.  Cook, covered, for 5 minutes over medium heat.  You may want to stir once or twice during this time to prevent any items from burning, but keep covered when not stirring.
  7. Turn off heat and add cooked potatoes to the pan with the rest of the vegetables.  Combine well.
  8. To make burritos, fill each tortilla with ¾ cup – 1 cup of the filling, sprinkle with cilantro, and roll up.

*** Note:  If you want to keep burritos warm while you eat an appetizer or finish any side dish preparations, you can place rolled burritos onto a baking sheet and into an oven heated to 200 degrees until ready to serve.

Click here to see the tasty dish that preceded mine in the Potluck (@ vegan miam):  Go back

Click here to check out the next goodie in the line up (@ Honk If You’re Vegan):  Go forward


49 comments on “Virtual Vegan Potluck: Yellow Curry Vegetable Stuffed Burritos

  1. MikeW says:

    Dang it, put them thar hybrid crossover delicioso burritos in an envelope and send ’em over! Nice cookin’.

  2. Yum!!! These look fabulous girl – you’re a hard act to follow! Celeste:)

  3. EcoGrrl says:

    yum. psst – vegal??

  4. The Vegan Green says:

    I’m taking notes!!! Lovely 🙂

  5. Poppy says:

    I could eat one of these right now!!

  6. Joanne says:

    I love stuffing non-traditional flavors into burritos and this is such a fun meal! definitely the perfect potluck contribution.

  7. veganmiam says:

    That looks so delicious!

  8. veganmiam says:

    Vegetarian fish oil?! Wow, I have never seen this even though I’m alway surrounded by Asian condiments 🙂

    • We have a couple of places locally that carry it here in Portland. First, we’re blessed with a dedicated vegan market. But, they also carry it an Asian specialty market in town.

  9. I agree with you on the tortilla-love. Lately, for breakfast I’ve been making breakfast quesadillas. I put some peanut butter, jelly, and banana slices in a whole grain tortilla and call it a meal. Sometimes I heat it in a frying pan with a bit of coconut oil, but sometimes not. Either way my tortilla breakfasts haven’t let me down yet 🙂

  10. This looks absolutely amazing and I’ve never seen any dish quite like this before. Looks like a winner to me!

  11. Loving the combination of flavors! Good job! And thank you so much for participating!

  12. Red Hen says:

    Looks like a brill and fun way to stuff the max amount of veggies and spices into a handy meal. Heck, even my teens might eat it.

  13. I’m a curry novice so I would be too intimidated to grind my own. These look fascinating though. I also love tortillas. They make the world a better place. 🙂

  14. Looks delicious !!! 🙂

  15. I love all things curry and anything in a wrap! Vegetarian fish sauce?? I must find this item. Thanks for posting this recipe. It is going in the queue of dishes to try!

  16. spinachrevolution says:

    Curried potatoes are great. Curried potatoes with all the extras in a wrap, even better! Thank you for the great recipe.

  17. Curry inside a burrito?! I love this idea! It’s kind of like an easier-to-make masala dosa, that’s also more portable (and freezable/re-heatable, I bet). You are so right that tortillas make life better! 🙂

  18. Alima Friar says:

    Love your recipe and the one for curry which I will attempt. And the knitting connection. I live in HI (used to live in PDX) and brought my knitting needles. It’s time to knit again…just hard to leave the garden and my microgreens. Thanx for your inspiring blog.

    • Oh, thanks so much Alima! I’m glad to hear you brought your knitting needles with you! I haven’t knit in a bit because there’s just been a bit too much going on in my life, but my hands have been itching for it. I need to pick back up a project soon!

  19. These sound delicious, I agree to wrapping everything in tortillas!

  20. CMRock says:

    Oh my goodness, this look like a delicious post run dinner! Thanks for sharing!

  21. I feel you on the tortillas. Wrapping up leftover veggies & sauces for lunch, spreading nut butters and jams for snacks and breakfast. They are the best 😉

  22. Global Girl says:

    Yum! These would be right up my alley. They look awesome.

  23. […] are so many ideas and recipes to enjoy and keep you healthy at Moveeatcreate, and some fun ones like the second link provided here for whiskey […]

  24. […] Virtual Vegan Potluck:  Yellow Curry Vegetable Stuffed Burritos : So, so tasty.  Another one for me to re-create with a gluten free tortilla.  I’m pretty sure it can be done! […]

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