They were running out of things left and right. We overheard one waitress tell a customer "You ordered a Greek Salad but we are out of Greek dressing and feta. So how about Italian dressing and cheddar instead?" Another waiter promised a customer they still had bbq chicken only to go into the back to find out they had just run out.
I was lucky and got my first choice: A Gypsy Burrito. I am also lucky someone took a picture of the menu and burrito and posted it to flicker!
The description was this: curry spices season this blend of potatoes, yams, parsnips, onions, carrots, coconut milk, and garbanzo beans, wrapped in a flour tortilla and topped with a tangy pineapple salsa and cashews. Here is my version:
Ingredients:
2 T olive oil
1 small onion, diced
3 medium potatoes, medium chopped*
1 large carrot, medium chopped
2 medium sweet potatoes, medium chopped
1 can chickpeas
1 can coconut milk
1 T curry powder
Salt and pepper to taste
Flour tortillas
Pineapple salsa and pecans
Saute onion in olive oil until brown. Transfer to slow cooker. Add all ingredients except tortillas, salsa and nuts and cook on low for 8 hours or until potatoes are tender. Stir occasionally. When potatoes are tender, fill tortillas with curry mixture and top with pineapple (or any fruit) salsa and nuts.
What did the meat lover/chickpea hater think?
Success! It was also a really easy slow cooker meal, perfect for a busy and chilly Sunday. It is on the to make list again for sure.
The only thing better would have been a slice of razzleberry pie a la mode to end the meal.
*In writing this recipe I was curious about the difference between diced and chopped was. This website has a definition.
Hi, thanks for this. I kept a copy of the Park Cafe's menu because I wanted to try to make Gypsy Burritos, and your version worked out fine. The menu mentions parsnips, and I also put those in to good effect.
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