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 ingredients I’ve given in the recipe. 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. Let it come to room temperature before assembling & cooking the quesadillas. I love condiments, especially with anything remotely curry in flavor. Mango chutney & mint yogurt are definite favorites so make sure to serve generous amounts of each with the quesadillas.
Curry Veggie Quesadillas are popular with both children & adults & a great way to get the family to enjoy more vegetables.
CURRY VEGGIE QUESADILLAS
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 (or paste) 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 – but so good
MINT YOGURT
- 1 cup whole milk plain yogurt
- 1/4 cup chopped fresh mint leaves
- 1 garlic clove, crushed
- pinch 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. 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 10 minutes, stirring occasionally, or until the sweet potato is softened (make sure it is diced/finely chopped).
- 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 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. Repeat with remaining tortillas & filling. Cut into 6 or 8 wedges to serve.
- Serve with yogurt, mango chutney, lemon wedges and mint leaves.
