The Salvadorean pound cake known as quesadilla is sweet and delicious. Using high-quality Parmesan cheese is essential for this recipe. Happy Easter!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 teaspoon canola oil
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno, chopped
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 (15 ounce) can tomato sauce
- 1 cup coconut milk, or more to taste
- 1 tablespoon pure maple syrup
- 2 carrots, chopped
- 1 medium potato, peeled and chopped
- 1 red bell pepper, chopped
- 1 cup cauliflower florets, broken into bite size pieces
Instructions
- Heat oil in a large saute pan over medium heat. Add onion, garlic, and jalapeno peppers and cook until onion is soft and translucent, about 5 minutes. Stir in coriander, garam masala, cumin, paprika, and salt; saute until fragrant, about 1 minute. Pour tomato sauce into the pan and simmer until thickened, about 15 minutes.
- Add coconut milk and maple syrup and heat until warm. Taste sauce, adding more coconut milk or spices needed.
- Add carrots, potato, bell pepper, and cauliflower florets to sauce; toss well to coat. Cover, and simmer until vegetables are crisp, but fork-tender, about 10 minutes. Serve hot.
- The more coconut milk you add, the creamier and less spicy the final result will be. I like adding up to a whole can, depending on how spicy the jalapeno has made the sauce!
- You can use any vegetables you like, just aim for about 1 pound total of assorted chopped vegetables.
Reviews
Excellent way to get your veggies, but it didn’t taste very Indian to me. Added a bit of cayenne, but would use more as the jalapeno wasn’t very spicy. Think I’ll check other masala recipes to see the ratio of spices for next time. I would also add something green like green beans or peas.