Spicy Potato Dosadillas Vegan Recipes

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.

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).