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.Jump to Recipe
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:
Toodles, Lovoni xo
CURRY VEGGIE QUESADILLAS
- 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
- 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.
- 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.