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Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
8
Yield:
8 quesadillas
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Samosa Quesadillas:
Curried Cabbage and Chickpeas:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Substitute another non-dairy milk for the soy milk, if desired.

Nutrition Facts

361 calories; protein 10.9g; carbohydrates 58.9g; fat 9.7g; sodium 1189.7mg. Full Nutrition
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Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/07/2017
I liked both dishes individually. Maybe heavy on the carbs together and the cabbage & garbanzos needed a chutney to pull the dish together. The main problem with both recipes as written is the usual danger with Indian food the spices went in raw and stayed that way. They needed a gentle browning to really meld and permeate the dishes especially the potatoes and peas. And I m not sure where you could ve done that as the instructions are written. I used milk because I was not trying for vegan. Read More
Rating: 4 stars
08/23/2019
I thought this was a really good mash-up! Only change I made was adding cheddar cheese inside the tortilla to make it more like a quesadilla. Read More