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As celebrated cookbook author and nutritionist Lovoni Walker shares in FIGS & FETA Magazine’s issue 11, our diet affects all aspects of our lives. Lovoni arrived at this revelation after her triumphant journey to health, which she writes about at length to inspire you to go on your own path to wellness. Since then, she has dedicated her time to sharing, among others, healthy recipes that she develops herself.
Among these is a recipe for Curried Vegetable Quesadilla; great for the body, scrumptious, and takes literally minutes to make. (You just need to prepare the mint yogurt in advance.)
This recipe is just one of seven that Lovoni shares in FIGS & FETA Magazine’s Issue 11. Are you ready to make a meal that sets the bar for all things healthy?
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Curried Vegetable Quesadilla
“What we eat can have a great effect not just on our weight and body health but also our mental wellness.”LOVE this recipe? Subscribe to FIGS & FETA Magazine now to get access to every issue (and all our recipes)!
Ingredients
For the Quessadilla:
- 1 tbsp olive oil
- 1 cup diced onion
- 4 garlic cloves, minced
- 1 cup diced red bell pepper (capsicum)
- 1 cup diced zucchini (courgette)
- 2 generous pinches of sea salt
- 2 tbsp Madras curry powder (or whatever curry powder you have on hand; just make sure it’s fresh)
- 1/2 tbsp cayenne pepper, optional
- 3 cups baby spinach leaves
- 3 tbsp chopped fresh mint or cilantro, plus extra leaves for garnish
- 2 tbsp lemon juice, plus extra wedges for garnish
- 6 taco-size flour tortillas
- 2 cups grated sharp white cheddar cheeseMango chutney, to serve, optional
For the Mint Yogurt:
- 1 cup whole-milk plain yogurt
- 1/4 cup chopped fresh mint leaves
- 1 garlic clove, mincedPinch of salt
Instructions
To make the Mint Yogurt:
- Combine all the ingredients in a small bowl. Cover and place in the fridge until ready to use. (You can make the yogurt one or two days in advance.)
To make the Quesadilla:
- 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 curry veggie mixture into thirds. Spread ⅓ on the tortilla in the pan. Sprinkle with ⅓ of the cheese.
- Lay a tortilla over the cheese and press down lightly. Cook for 3 to 5 minutes per side until golden brown. Repeat with remaining filling, cheese and tortillas. Cut into 6 or 8 wedges to serve.
- Serve with yogurt, mango chutney, lemon wedges and mint leaves.
We can’t wait for you to try this out! Take a photo of your Curry Vegetable Quesadilla and share it with us in the comments. We’d love to hear how it went.
Each issue of FIGS & FETA Magazine offers several recipes for you to try, aside from the numerous others in Issue 11, along with the one above. In Issue 6, for example, one of the yummy recipes we share is for Baked Ricotta with Olives and Thyme. And in Issue 4, we teach you how to make that richest of ingredients that the French slather on everything: BUTTER.
Thank you for reading our blog post! Take advantage of exclusive content and community with FIGS & FETA Magazine. Subscribe today to hear more from Editor Kim La Ferla about creating JOY and ABUNDANCE in your life. Get every issue in our library, Subscriber Exclusives Content, Event Invites, Perks and more. Or JOIN our FIGS & FETA community and follow us on Facebook, Instagram, and Pinterest to stay up-to-date on what else we’re up to and have all the tools you need to live your healthiest life.
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