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Curried Vegetable Quesadilla

Kim La Ferla
“What we eat can have a great effect not just on our weight and body health but also our mental wellness.”
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Print Recipe
Course Food
Servings 8

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.