Spicy Potato Dosadillas Vegan Recipes
SPICY VEGAN POTATO CURRY
Abundant spices make this better than any restaurant curry I've tasted. :)
Provided by MeganLee
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.6 g, Fat 20.1 g, Fiber 10.1 g, Protein 10.1 g, SaturatedFat 13.3 g, Sodium 1175.9 mg, Sugar 5.9 g
SPICY POTATO DOSADILLAS (VEGAN)
A vegan dosa-quesadilla hybrid that will leave you wanting more! We make a double batch and freeze them. We just pop 2 at a time in the toaster oven until heated through and they're just as good as the day we made them! We make ours into little hand-held, flat things so they're easier for our toddler to eat (not to mention they're easier to freeze and reheat). Feel free to use the whole tortilla and just fold it over, quesadilla-style!
Provided by PDX Meems
Categories Lunch/Snacks
Time 45m
Yield 8-10 dosadillas, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a skillet.
- Add the onion, cover, and cook until softened, about 7 minutes.
- Stir in the green curry paste, mustard seeds, fenugreek seeds, curry powder and turmeric.
- Cook 5 minutes longer.
- Coarsely chop or mash the potatoes and add them to the onion mixture along with the salt. Stir to combine.
- Cook until hot and thoroughly mixed, leaving some texture.
- Cut the large flour tortillas in half.
- Fold them in your hands to make a cone (the smallest end should be closed so the filling doesn't fall out).
- Fill the tortilla halves with potato mixture, being sure not to over-stuff. Flatten to make hand-held pockets.
- Place them, two at a time, in a lightly oiled non-stick skillet or griddle over medium heat.
- Cook until lightly browned on both sides, turning once.
- Transfer to a cooling rack lined with paper towels.
- Serve with chutney of choice (we use store-bought mint or coriander chutney).
Nutrition Facts : Calories 484.4, Fat 12.6, SaturatedFat 2.4, Sodium 1023.5, Carbohydrate 80.7, Fiber 6.6, Sugar 4.2, Protein 12.1
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