Mal's Samosa Quesadillas With Curried Cabbage And Chickpeas
Serves: 2
Callie Medhurst
1 January 1970
Based on User reviews:
41
Spice
47
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
280 g
Pea (package frozen)2 tbsps
Green Onion (thinly sliced)1 tsp
Ground Turmeric1.5 tsps
Ground Cumin1 tsp
Salt1 tsp
Garlic Powder1 tsp
Ground Coriander1 cup
Cilantro (chopped fresh)1 tbsp
Olive Oil1 tsp
Ginger (bottled minced)1 tsp
Garam MasalaDirections:
1
Place peas in a small saucepan and pour in enough water to cover
2
Bring to a boil; reduce heat and cook until tender, 4 to 6 minutes
3
Drain
4
Place cubed potatoes in a large pot and pour in enough water to cover
5
Bring to a boil and cook, stirring occasionally, until tender, about 10 minutes
6
Drain potatoes; return to the pot
7
Cook over medium-high heat until dry, 2 to 3 minutes
8
Remove from heat
9
Mash potatoes with a potato masher or whisk until mostly smooth
10
Mix in soy milk, green onion, 2 tablespoons curry powder, vegan margarine, 2 teaspoons turmeric, cumin, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1/8 teaspoon coriander, and black pepper
11
Stir in cilantro
12
Gently fold peas into filling mixture
13
Place 1 tortilla on a flat work surface; spoon potato filling over one half
14
Fold over into a half-moon shape
15
Repeat with remaining tortillas and filling
16
Heat a nonstick skillet over medium-high heat
17
Toast quesadillas one at a time until golden brown, 2 to 3 minutes per side
18
Heat a large, deep skillet over medium-high heat
19
Add olive oil and turn the skillet to coat
20
Add cabbage, chickpeas, and onion flakes; cook, stirring occasionally, until cabbage starts to wilt, about 4 minutes
21
Stir 2 teaspoons curry powder, ginger, 1 teaspoon turmeric, 1 teaspoon salt, 1/2 teaspoon garlic powder, garam masala, and 1/8 teaspoon coriander into the cabbage mixture
22
Reduce heat to medium and continue cooking, stirring occasionally, until chickpeas are cooked through, about 5 minutes more
23
Serve alongside quesadillas