Curry Taquitos

20 mins
Feeds 1
2 Blocks

Taquitos are little rolled up tacos, baked or fried until crispy and topped with delicious things. Here's a plant-based take on them using our banging Curry Blocks.

INGREDIENTS

2 Chickpea Curry Blocks
2 Mini Tortillas
30g Vegan Feta (we used Violife)
1 Tomato
¼ Cucumber
Pinch of Fresh Coriander
Tsp Coconut Yoghurt (or any yoghurt alternative)
Tsp Sriracha (any hot sauce will do)
Tsp Mango Chutney
Pinch of Nigella Seeds

You can swap out most of these ingredients and make use of what you have. Just try and follow the same flavour profiles - herby for herby, spicy for spicy...you get the point.

COOKING METHOD

Preheat the oven to 200c.
Heat your Curry Blocks up in the microwave until piping hot.
Split the Curry between two mini tortillas. Line the curry up down the middle of the tortilla and roll up tightly like a cigar, leaving the ends open.
Brush each taquito with vegetable oil and place on a lined baking tray in the oven for 15 minutes, or until golden brown.
Meanwhile, deseed and dice the cucumber and tomato. Roughly chop the coriander and combine all three in a bowl with salt and pepper.
Combine the sriracha, yoghurt and mango chutney.
When the taquitos are ready, remove from the oven and place on a plate. Top with the salad, sauce and nigella seeds. Crumble the feta over the top and serve!