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Mal's Samosa Quesadillas with Curried Cabbage and Chickpeas

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)106.7551
Energy (kCal)2906.3086
Carbohydrates (g)562.081
Total fats (g)36.391
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 40 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    samosa quesadilla - - - -
    pea 1/2 package - - - -
    red potato 5 scrubbed cubed 1587.5752 360.6064 42.8645 3.1752
    soy milk 1/4 cup - - - -
    green onion 2 tablespoons sliced 3.24 0.6888 0.1164 0.0564
    curry powder 2 tablespoons 13.0 2.2332 0.5716 0.5604
    vegan margarine 1 tablespoon - - - -
    turmeric 2 teaspoons ground 18.72 4.0284 0.5808 0.195
    cumin 1 1/2 teaspoons ground 11.8125 1.3936 0.561 0.7015
    salt 1 teaspoon - - - -
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    coriander 1/8 teaspoon ground 0.6705 0.1237 0.0278 0.04
    black pepper to taste ground 0.0 0.0 0.0 0.0
    cilantro 1/4 cup chopped 0.92 0.1468 0.0852 0.0208
    flour tortilla 8 - - - -
    cabbage chickpea Curried - - - -
    olive oil 1 tablespoon 119.34 0.0 0.0 13.5
    head cabbage 1 quartered cored sliced - - - -
    chickpea 1 can drained rinsed 1133.4333 188.7556 61.3793 18.1109
    onion flake 2 teaspoons dehydrated 11.6333 2.7760000000000002 0.2983 0.0153
    curry powder 2 teaspoons 13.0 2.2332 0.5716 0.5604
    ginger 1 teaspoon bottled minced 0.8333 0.2012 0.0137 0.0042
    turmeric 1 teaspoon ground 18.72 4.0284 0.5808 0.195
    salt 1 teaspoon - - - -
    garlic powder 1/2 teaspoon 5.1305 1.1273 0.2565 0.0113
    garam masala 1/8 teaspoon - - - -
    coriander 1/8 teaspoon ground 0.6705 0.1237 0.0278 0.04

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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