Name: CURRY VEGGIE QUESADILLAS
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive or peanut oil; 1 cup diced onion; 4 garlic cloves, crushed; 2 sweet potatoes, peeled and diced (14oz); 1 cup diced red bell pepper (capsicum); 1 cup diced zucchini; 2 generous pinches of sea salt; 2 teaspoons Madras curry powder (or whatever curry powder you have on hand, just make sure it’s fresh); 1/2 teaspoon cayenne pepper, optional; 3 cups baby spinach leaves; 3 tablespoons chopped fresh mint or cilantro, plus extra leaves for garnish; 2 tablespoons lemon juice, plus extra wedges for garnish; 6 tacos-size tortillas; 2 cups grated sharp white cheddar cheese; Mango chutney, to serve, optional; 1 cup whole-milk plain yogurt; 1/4 cup chopped fresh mint leaves; 1 garlic clove, crushed; Pinch of salt

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Curry Veggie Quesadillas – loaded with veggies, melted molten cheese sandwiched between golden, crunchy tortillas and served with minted yogurt and sweet mango chutney. A perfect way to use up veggies lurking in the fridge or to include more vegetables in your diet.

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The inspiration for this humble dinner…

was Jamie Oliver making quesadillas for his family for lunch. Jamie didn’t cook the veg for his quesadillas but a cooked veg filling seems far more appealing than raw. I also added curry powder and a little cayenne pepper for a kick. The result – delicious! And easy AF to make if you don’t mind a little chopping. That’s about all the exertion required to get these on the dinner table.

I feel compelled to tell you this – quesadillas are horrible to food style. They’re flat, you can’t see the filling and after sitting on set a moment too long, they become flaccid. For those reasons, and the fact I had to style them for years at an old job, this is the first quesadilla recipe I’ve share on Fresh Hunger.

Tricky to style but easy to make and these are particularly delicious. Sweet potato, sweet bell pepper, garlic, onion, baby spinach leaves, zucchini and lots of sharp white cheddar cheese. A spicy, cheesy filling, layered between crunchy tortillas then topped with creamy yogurt and sweet, sticky mango chutney. Curry Veggie Quesadillas tick all the boxes for contrast of flavors – sweet, salty, spicy and sour. And textures – soft and crunchy.

Perfect for kiddos and adults for a simple, rustic meal that is simple to make. Curry Veggie Quesadillas may not be traditionally Mexican, that’s not what I was going for. I wanted a an easy dinner using veggies I had on hand not authenticity. Also, I don’t oil the pan or brush the tortillas with butter before I cook them – this prevents them from reaching their crisp potential so cook them in a dry pan.

Try these other recipes from Fresh Hunger:

Tuna and Pineapple Tacos, Spicy Creole Shrimp Tacos or Coconut Shrimp and Pineapple Chutney.

Toodles, Lovoni xo

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CURRY VEGGIE QUESADILLAS

You can use whatever veggies you have lurking in your fridge or cold store: substitute butternut squash for the sweet potato, grated carrot for diced pepper and green peas for diced zucchini; just stick to the amounts I’ve given. I’ve used Madras curry powder, use what you have on hand as long as it’s fresh. The mixture can be made the day before, if you want to get ahead, and stored in a sealed container in the fridge. I love condiments with anything curry. Mango chutney and yogurt are definite favorites so make sure to serve generous amounts of each with the quesadillas.

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Main Course

Servings:

Calories: 573kcal

Author: Lovoni

Ingredients

US Customary – Metric

1 tablespoon olive or peanut oil
1 cup diced onion
4 garlic cloves, crushed
2 sweet potatoes, peeled and diced 14oz
1 cup diced red bell pepper capsicum
1 cup diced zucchini
2 generous pinches of sea salt
2 teaspoons Madras curry powder or whatever curry powder you have on hand, just make sure it’s fresh
1/2 teaspoon cayenne pepper, optional
3 cups baby spinach leaves
3 tablespoons chopped fresh mint or cilantro, plus extra leaves for garnish
2 tablespoons lemon juice, plus extra wedges for garnish
6 tacos-size tortillas
2 cups grated sharp white cheddar cheese
Mango chutney, to serve, optional

MINT YOGURT

1 cup whole-milk plain yogurt
1/4 cup chopped fresh mint leaves
1 garlic clove, crushed
Pinch of salt

Instructions

MINT YOGURT:

Combine all the ingredients in a small bowl. Cover and place in the fridge until ready to use. The yogurt can be made one or two days ahead and stored covered in the fridge until ready to use.

TO MAKE THE QUESADILLAS:

Heat the oil in a large skillet over medium heat. Add the onion, garlic and sweet potato. Cook for 8 minutes, stirring occasionally, until the sweet potato is softened.
Add the bell pepper, zucchini and salt. Cook, stirring occasionally, until pepper is softened. Add curry powder and cayenne pepper. Stir for 1 minute to cook the curry powder.
Add spinach, mint and lemon juice; stir until the spinach is just wilted and mixture is combined. Let the mixture cool.
Place a tortilla in a skillet over medium heat. Divide the veggie mixture in into thirds. Spread one third on the tortilla in the pan. Sprinkle with one-third of the cheese. Lay a tortilla over the cheese; press down lightly. Cook for 3 to 5 per side until golden brown. Cut into 6 or 8 wedges, to serve.
Serve with yogurt, mango chutney, lemon wedges and mint leaves.