Your new favourite flatbread awaits! A thin, crisp pizza base smothered in a curry sauce of Cape Malay spice and coconut yoghurt, overflowing with roast butternut and chickpeas, hemp-coriander pesto, and rocket.
COCONUT CURRY FLATBREAD
COCONUT CURRY FLATBREAD
with roast butternut, crispy chickpeas & pesto
Hands on Time: 15 - 25 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut Chunks
- Chickpeas
- Coconut Yoghurt
- Garlic Clove
- Green Leaves
- Lemon
- Pizza Base
- Pizza Bases
- Spice and All Things Nice Cape Malay Curry Paste
- The Real Food Factory Hemp Seed and Coriander Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE BUTTERNUT & Chickpeas
Preheat the oven to 200°C. Spread out the butternut cubes on a tinfoil-lined roasting tray. Coat in oil, season to taste, and roast in the hot oven for 25-30 minutes. Place the drained Chickpeas in a bowl, toss through a drizzle of oil, and season to taste. When the butternut is at the halfway mark, give it a shift and scatter over the dressed chickpeas. Return the tray to the oven for the remaining roasting time until the chickpeas are crispy and the butternut is cooked through and crisping up.
MAKE THE CURRY SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the grated garlic and curry paste for about a minute until fragrant, shifting constantly. Stir in three-quarters of the coconut yoghurt and simmer for 1-2 minutes, stirring continuously. On completion, add some Lemon juice and seasoning to taste. Remove from the heat and set aside. Toss the rinsed green leaves with a drizzle of oil and some seasoning. Set aside for serving.
CRISPY FLATBREAD
When the butternut and Chickpeas are cooked, remove from the oven and transfer to a bowl, discarding the tinfoil. Turn the oven up to its maximum temperature. Place the pizza base on the roasting tray and par bake in the oven for 3-5 minutes until lightly golden. Remove the base from the oven (leaving the tray inside to stay hot) and flip over onto the other side. Smear the curry sauce over the whole surface and evenly scatter over the butternut and chickpeas. Slide the base back onto the tray and bake for 3-4 minutes until the edges are crispy. Remove from the oven on completion.
GRAB A PLATE!
Lay the Cape Malay curry flatbread on a plate or board. Dollop over the remaining coconut yoghurt and top with the dressed green leaves. Fleck with the hemp seed and coriander pesto and finish off with a squeeze of Lemon juice. Time to devour this vegan treat!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE BUTTERNUT & Chickpeas
Preheat the oven to 200°C. Spread out the butternut cubes on a tinfoil-lined roasting tray. Coat in oil, season to taste, and roast in the hot oven for 30-35 minutes. Place the drained Chickpeas in a bowl, toss through a drizzle of oil, and season to taste. When the butternut is at the halfway mark, give it a shift and scatter over the dressed chickpeas. Return the tray to the oven for the remaining roasting time until the chickpeas are crispy and the butternut is cooked through and crisping up.
MAKE THE CURRY SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the grated garlic and curry paste for about a minute until fragrant, shifting constantly. Stir in three-quarters of the coconut yoghurt and simmer for 2-3 minutes, stirring continuously. On completion, add some Lemon juice and seasoning to taste. Remove from the heat and set aside. Toss the rinsed green leaves with a drizzle of oil and some seasoning. Set aside for serving.
CRISPY FLATBREADS
When the butternut and Chickpeas are cooked, remove from the oven and transfer to a bowl, discarding the tinfoil. Turn the oven up to its maximum temperature. Place the pizza bases on the roasting tray and par bake in the oven for 3-5 minutes until lightly golden. Remove the bases from the oven (leaving the tray inside to stay hot) and flip over onto the other side. Smear the curry sauce over the whole surface and evenly scatter over the butternut and chickpeas. Slide the bases back onto the tray and bake for 3-4 minutes until the edges are crispy. Remove from the oven on completion.
GRAB A PLATE!
Lay the Cape Malay curry flatbread on a plate or board. Dollop over the remaining coconut yoghurt and top with the dressed green leaves. Fleck with the hemp seed and coriander pesto and finish off with a squeeze of Lemon juice. Time to devour this vegan treat!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE BUTTERNUT & Chickpeas
Preheat the oven to 200°C. Spread out the butternut cubes on a tinfoil-lined roasting tray. Coat in oil, season to taste, and roast in the hot oven for 30-35 minutes. Place the drained Chickpeas in a bowl, toss through a drizzle of oil, and season to taste. When the butternut is at the halfway mark, give it a shift and scatter over the dressed chickpeas. Return the tray to the oven for the remaining roasting time until the chickpeas are crispy and the butternut is cooked through and crisping up.
MAKE THE CURRY SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the grated garlic and curry paste for about a minute until fragrant, shifting constantly. Stir in three-quarters of the coconut yoghurt and simmer for 2-3 minutes, stirring continuously. On completion, add some Lemon juice and seasoning to taste. Remove from the heat and set aside. Toss the rinsed green leaves with a drizzle of oil and some seasoning. Set aside for serving.
CRISPY FLATBREADS
When the butternut and Chickpeas are cooked, remove from the oven and transfer to a bowl, discarding the tinfoil. Turn the oven up to its maximum temperature. Place the pizza bases on the roasting tray and par bake in the oven for 3-5 minutes until lightly golden. Remove the bases from the oven (leaving the tray inside to stay hot) and flip over onto the other side. Smear the curry sauce over the whole surface and evenly scatter over the butternut and chickpeas. Slide the bases back onto the tray and bake for 3-4 minutes until the edges are crispy. Remove from the oven on completion.
GRAB A PLATE!
Lay the Cape Malay curry flatbread on a plate or board. Dollop over the remaining coconut yoghurt and top with the dressed green leaves. Fleck with the hemp seed and coriander pesto and finish off with a squeeze of Lemon juice. Time to devour this vegan treat!
BEFORE YOU GET GOING
Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to.
ROAST THE BUTTERNUT & Chickpeas
Preheat the oven to 200°C. Spread out the butternut cubes on a tinfoil-lined roasting tray. Coat in oil, season to taste, and roast in the hot oven for 35-40 minutes. Place the drained Chickpeas on a separate roasting tray, coat in oil, and season to taste. When the butternut is at the halfway mark, give it a shift and return to the oven. Pop the tray of chickpeas in the oven as well and cook for the remaining roasting time. On completion, the chickpeas should be crispy and the butternut should be cooked through and crisping up.
MAKE THE CURRY SAUCE
Place a pan over a medium heat with a drizzle of oil. When hot, fry the grated garlic and curry paste for about a minute until fragrant, shifting constantly. Stir in three-quarters of the coconut yoghurt and simmer for 3-4 minutes, stirring continuously. On completion, add some Lemon juice and seasoning to taste. Remove from the heat and set aside. Toss the rinsed green leaves with a drizzle of oil and some seasoning. Set aside for serving.
CRISPY FLATBREADS
When the butternut and Chickpeas are cooked, remove from the oven and transfer to a bowl, discarding the tinfoil. Turn the oven up to its maximum temperature. Place the pizza bases on the roasting tray and par bake in the oven for 3-5 minutes until lightly golden. You may need to do this step in batches. Or, you can use a second roasting tray – remember to heat the tray in the oven before use. Remove the bases from the oven (leaving the tray inside to stay hot) and flip over onto the other side. Smear the curry sauce over the whole surface and evenly scatter over the butternut and chickpeas. Slide the bases back onto the tray and bake for 3-4 minutes until the edges are crispy. Remove from the oven on completion. You may need to bake them in batches.
GRAB A PLATE!
Lay the Cape Malay curry flatbread on a plate or board. Dollop over the remaining coconut yoghurt and top with the dressed green leaves. Fleck with the hemp seed and coriander pesto and finish off with a squeeze of Lemon juice. Time to devour this vegan treat!
Frequently Asked Questions
What is the preparation time for COCONUT CURRY FLATBREAD?
The preparation time for COCONUT CURRY FLATBREAD with roast butternut, crispy chickpeas & pesto is between 15 and 25 minutes.
What is the total time required to make COCONUT CURRY FLATBREAD with roast butternut, crispy chickpeas & pesto?
The total time required to make COCONUT CURRY FLATBREAD with roast butternut, crispy chickpeas & pesto is between 40 and 55 minutes.
How many servings does COCONUT CURRY FLATBREAD provide?
4 servings
What are the main ingredients in COCONUT CURRY FLATBREAD?
Butternut Chunks, Chickpeas, Coconut Yoghurt, Garlic Clove, Green Leaves, Lemon, Pizza Base, Pizza Bases, Spice and All Things Nice Cape Malay Curry Paste, The Real Food Factory Hemp Seed and Coriander Pesto
What is the nutritional information of COCONUT CURRY FLATBREAD?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare COCONUT CURRY FLATBREAD?
CRISPY FLATBREADS: When the butternut and chickpeas are cooked, remove from the oven and transfer to a bowl, discarding the tinfoil. Turn the oven up to its maximum temperature. Place the pizza bases on the roasting tray and par bake in the oven for 3-5 minutes until lightly golden. Remove the bases from the oven (leaving the tray inside to stay hot) and flip over onto the other side. Smear the curry sauce over the whole surface and evenly scatter over the butternut and chickpeas. Slide the bases back onto the tray and bake for 3-4 minutes until the edges are crispy. Remove from the oven on completion. BEFORE YOU GET GOING: Read the whole recipe. You’ll find the ingredient prep instructions displayed in the ingredient list, directly under the item they apply to. MAKE THE CURRY SAUCE: Place a pan over a medium heat with a drizzle of oil. When hot, fry the grated garlic and curry paste for about a minute until fragrant, shifting constantly. Stir in three-quarters of the coconut yoghurt and simmer for 2-3 minutes, stirring continuously. On completion, add some lemon juice and seasoning to taste. Remove from the heat and set aside. Toss the rinsed green leaves with a drizzle of oil and some seasoning. Set aside for serving. GRAB A PLATE!: Lay the Cape Malay curry flatbread on a plate or board. Dollop over the remaining coconut yoghurt and top with the dressed green leaves. Fleck with the hemp seed and coriander pesto and finish off with a squeeze of lemon juice. Time to devour this vegan treat! ROAST THE BUTTERNUT & CHICKPEAS: Preheat the oven to 200°C. Spread out the butternut cubes on a tinfoil-lined roasting tray. Coat in oil, season to taste, and roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl, toss through a drizzle of oil, and season to taste. When the butternut is at the halfway mark, give it a shift and scatter over the dressed chickpeas. Return the tray to the oven for the remaining roasting time until the chickpeas are crispy and the butternut is cooked through and crisping up.
What should be prepared from my kitchen to make COCONUT CURRY FLATBREAD?
Butternut Chunks, Chickpeas, Coconut Yoghurt, Garlic Clove, Green Leaves, Lemon, Pizza Base, Pizza Bases, Spice and All Things Nice Cape Malay Curry Paste, The Real Food Factory Hemp Seed and Coriander Pesto
How many calories does COCONUT CURRY FLATBREAD have?
calories
How much fat content does COCONUT CURRY FLATBREAD have?
grams
Woolies Products in this dish
