Mal's Samosa Quesadillas with Curried Cabbage and Chickpeas recipe
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Ingredients
- ½ (10 ounce) package frozen peas 5 red potatoes, scrubbed and cubed ¼ cup soy milk, or more as needed 2 tablespoons thinly sliced green onion 2 tablespoons curry powder 1 tablespoon vegan margarine 2 teaspoons ground turmeric 1 ½ teaspoons ground cumin 1 teaspoon salt ½ teaspoon garlic powder ⅛ teaspoon ground coriander freshly ground black pepper to taste ¼ cup chopped fresh cilantro 8 (10 inch) flour tortillas 1 tablespoon olive oil 1 small head cabbage, outer leaves discarded - quartered, cored, and thinly sliced 1 (15 ounce) can chickpeas, drained and rinsed 2 teaspoons dehydrated onion flakes 2 teaspoons curry powder, or more to taste 1 teaspoon bottled minced ginger 1 teaspoon ground turmeric 1 teaspoon salt ½ teaspoon garlic powder ⅛ teaspoon garam masala ⅛ teaspoon ground coriander
Nutrition Info
- 361.3 caloriescarbohydrate: 58.9 gcholesterol: : -fat: 9.7 gfiber: 8.3 gprotein: 10.9 gsaturatedFat: 2.1 gservingSize: -sodium: 1189.7 mgsugar: 6 gtransFat: : -unsaturatedFat: : -
Directions Mal's Samosa Quesadillas with Curried Cabbage and Chickpeas
Directions
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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.