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Samosa Quesadilla

What you need: 

2 baking potatoes
1 large carrot, diced
3 cloves garlic
1 tablespoon grated ginger
6 ounces baby spinach
1 - 14 ounce can chickpeas
Juice of one lemon
2 teaspoons curry powder
1 tablespoon vegan butter
1 teaspoon Thai curry paste
1 tablespoon Braggs
Hot sauce, to taste
4 whole wheat tortillas
Mango chutney, to serve

What you do: 

1) Preheat oven to 400 degrees Fahrenheit. Wrap potatoes in foil and bake for 1 hour or until soft.
2) In a medium skillet, saute carrot, garlic and ginger until carrots are crisp tender. Add spinach, chickpeas, lemon juice, curry powder, and curry paste. Stir, cooking until spinach is wilted. Set aside until potatoes are done.
3) In a bowl, mashed the potatoes with vegan butter, Bragg's, and hot sauce. Stir in spinach, carrot and chickpea mixture. Taste and adjust seasoning as desired.
4) Divide mixture among the tortillas, spreading to cover half of each tortilla. Fold each tortilla in half and grill until brown. Flip and brown other side. Serve with mango chutney.
This would work with left over mashed potato as well. Add other vegetables, like peas, if desired.
Source of recipe: I wrote this recipe with inspiration from other recipes.

Preparation Time: 
20, Cooking time: 1 hour
Cooking Time: 
1 hour
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

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