MAL'S SAMOSA QUESADILLAS WITH CURRIED CABBAGE AND CHICKPEAS
This may sound like a lot of ingredients, but I usually have these spices on hand. The main ingredients make this a cheap dish. Who wants to make samosas by hand when you can make these? Serve hot or warm with your favorite chutney, if you like.
Provided by Malina Bleeding Heart Morris
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 8
Number Of Ingredients 25
Steps:
- Place peas in a small saucepan and pour in enough water to cover. Bring to a boil; reduce heat and cook until tender, 4 to 6 minutes. Drain.
- Place cubed potatoes in a large pot and pour in enough water to cover. Bring to a boil and cook, stirring occasionally, until tender, about 10 minutes. Drain potatoes; return to the pot. Cook over medium-high heat until dry, 2 to 3 minutes. Remove from heat.
- Mash potatoes with a potato masher or whisk until mostly smooth. 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. Stir in cilantro. Gently fold peas into filling mixture.
- Place 1 tortilla on a flat work surface; spoon potato filling over one half. Fold over into a half-moon shape. Repeat with remaining tortillas and filling.
- Heat a nonstick skillet over medium-high heat. Toast quesadillas one at a time until golden brown, 2 to 3 minutes per side.
- Heat a large, deep skillet over medium-high heat. Add olive oil and turn the skillet to coat. Add cabbage, chickpeas, and onion flakes; cook, stirring occasionally, until cabbage starts to wilt, about 4 minutes.
- 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. Reduce heat to medium and continue cooking, stirring occasionally, until chickpeas are cooked through, about 5 minutes more. Serve alongside quesadillas.
Nutrition Facts : Calories 361.3 calories, Carbohydrate 58.9 g, Fat 9.7 g, Fiber 8.3 g, Protein 10.9 g, SaturatedFat 2.1 g, Sodium 1189.7 mg, Sugar 6 g
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Jazib Rajper
[email protected]I'm not a big fan of curry, but I thought I'd give these quesadillas a try anyway. I'm so glad I did! The curry flavor was subtle and not overpowering, and the cabbage and chickpeas were perfectly cooked. The samosa dough was also delicious and flaky
Isaac Saito
[email protected]These samosa quesadillas were a bit more work than I expected, but they were definitely worth it! The flavors were amazing and the samosa dough was so crispy. I would definitely make these again for a special occasion.
Naluwooza Juliet
[email protected]I've made these quesadillas a few times now and they're always a hit with my family and friends. The curry spices add a nice kick and the samosa dough is always crispy and delicious. I highly recommend trying this recipe!
Clay Swihart
[email protected]These quesadillas were easy to make and very flavorful. The curried cabbage and chickpeas were a great combination and the samosa dough was the perfect finishing touch. I would definitely make these again!
Manik
[email protected]I'm not a huge fan of cabbage, but I thought I'd give these quesadillas a try anyway. I'm so glad I did! The cabbage was cooked perfectly and the curry spices really brought out its flavor. The samosa dough was also very flaky and delicious.
Bagonza Dennis
[email protected]These samosa quesadillas were a delicious and unique way to use up some leftover samosa dough. The curried cabbage and chickpeas were a great filling and the quesadillas were crispy and flavorful. I would definitely make these again!
Indra Gauli
[email protected]I followed the recipe exactly and my quesadillas turned out great! The curry spices were perfectly balanced and the cabbage and chickpeas were cooked to perfection. The samosa dough was also very easy to work with.
Christy Beniyal
[email protected]These quesadillas were a bit more work than I expected, but they were worth it! The flavors were amazing and the samosa dough was so crispy. I would definitely make these again for a special occasion.
Magar Rajendra
[email protected]I'm not a big fan of curry, but I thought I'd give these quesadillas a try anyway. I'm so glad I did! The curry flavor was subtle and not overpowering, and the cabbage and chickpeas were perfectly cooked. The samosa dough was also delicious and flaky
Ezzah Batool
[email protected]These samosa quesadillas were a fun and creative way to use up some leftover cabbage and chickpeas. The curry spices added a nice depth of flavor and the samosa dough was a great way to change up the traditional quesadilla. I would definitely make th
Ainembabazi Keller
[email protected]I've made these quesadillas a few times now and they're always a crowd-pleaser. The curried cabbage and chickpeas are so flavorful and the samosa dough is the perfect crispy vessel. I highly recommend trying this recipe!
Musfira noor
[email protected]These were so easy to make and they were a hit with my family! The flavors were amazing and the samosa dough was the perfect touch. I will definitely be making these again.
Khushi Patel
[email protected]I'm not a huge fan of cabbage, but I loved it in these quesadillas. The curry spices really brought out the flavor of the cabbage and chickpeas. The samosa dough was also perfect - crispy on the outside and chewy on the inside.
Victoria berry
[email protected]These samosa quesadillas were a delicious and unique twist on two classic dishes. The curried cabbage and chickpeas were flavorful and hearty, and the samosa dough was crispy and flaky. I would definitely make these again!