Steps to Make Surinaamse Samosa Recept

Mal's Samosa Quesadillas With Curried Cabbage And Chickpeas

Samosa is a popular snack in india and you can make samosa recipe at home.

Recipe Summary 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.

Ingredients | Surinaamse Samosa Recept

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

Directions

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.

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

Info | Surinaamse Samosa Recept

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

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