On the quest to use up our farm-fresh CSA veggies and herbs before they all spoil, I’ve resorted to trying some devious and interesting meals. Veggie pizzas with fresh spinach pesto aside, I wanted to share with you this creation I dubbed the “currydilla.”
Mmmmm. Warm, spicy curry stuffed between tortillas glued together with goat cheese, topped with cilantro mint chutney. I regret I have no pictures to post, as we devoured the thing without thinking of cameras. But I assure you, it looked as yummy as it sounds.
1 onion, diced small
1 pound potatoes (4 egg sized potatoes), diced
3 cloves garlic, minced
1 teaspoon fresh ginger, minced or grated on a microplane
2 teaspoons cumin
2 teaspoons garam masala
2-3 teaspoons salt
1 28-ounce can diced tomatoes
1 15-ounce can chickpeas, drained and rinsed
10 ounces baby spinach
Prepare the Curry
Warm a tablespoon of oil in a medium skillet over medium-high heat. Cook the onions with a half teaspoon of salt until they begin to brown. If they pick up some charred edges, even better. Add the potatoes with another pinch of salt and continue cooking until the potatoes are almost cooked through but still hard in the very middle. Clear a little space in the middle of the pan and add the spices with 1 teaspoon of salt. Cook until fragrant, about 30 seconds, and then stir the spices into the onions and potatoes.
Add the tomatoes and their juices and bring the curry to a simmer. Stir occasionally. Cook until the potatoes are completely soft and the sauce has reduced and thickened. Stir in the chickpeas, then stir in the spinach in two batches. Taste and add more salt or other seasonings as desired. If the curry looks soupy, let it simmer until thickened.
Remove from heat. Curry can be made up to three days in advance.
4 flour tortillas
Prepare the ‘dillas
Heat one tortilla in small skillet on medium heat. While the tortilla is heating, layer on your curry and the goat cheese. Make sure the cheese is able to touch both tortillas once layered, allowing for optimal tortilla adhesion. Add the second tortilla and gently press. After a few minutes, your tortilla should be barely browning and ready to flip. It might be hard to check if your bottom tortilla is browning without spilling your filling, so a good indication that it’s ready is the smell of cooking tortilla. Brown the ‘dilla on the other side.
1 bunch cilantro
1 bunch mint
1-3 serrano chiles, de-stemmed, seeded and rough chopped
thumb-sized knob of ginger, peeled
1/3 cup cashews
1/3 cup golden raisins (I used golden)
Juice from one lemon
Prepare the chutney
Make sure your herbs are washed and dried. Pick the leaves off of the mint and the cilantro. Don’t worry too much if there are some cilantro stalks–they have a lot of good flavor.
Stuff the herbs into a small food processor or blender and add the chile. Start with one chile and add more later if you want more heat. Pulse the processor until the herbs and chiles are ground.
Add the ginger, cashews, raisins, a healthy pinch of salt and about half the lemon juice. Pulse again: the mixture should be pasty. Add a good splash of water–about 1/3 cup and pulse again. Taste and adjust seasonings. More lemon for sour, or salt or chili may be needed. If the mixture is still too stiff, add more water.
The chutney should keep in your refrigerator for a few days if kept well-sealed.