Skip to main content New<> this month
Get the Allrecipes magazine

Mal's Samosa Quesadillas with Curried Cabbage and Chickpeas

Rated as 4 out of 5 Stars
50

"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."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 361
Original recipe yields 8 servings (8 quesadillas)

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Heat a nonstick skillet over medium-high heat. Toast quesadillas one at a time until golden brown, 2 to 3 minutes per side.
  6. 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.
  7. 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.

Footnotes

  • Cook's Note:
  • Substitute another non-dairy milk for the soy milk, if desired.

Nutrition Facts


Per Serving: 361 calories; 9.7 58.9 10.9 0 1190 Full nutrition

Explore more

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

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 u...