Your new favourite flatbread awaits! A thin, crisp pizza base is smothered in a curry sauce of Cape Malay spices and coconut yoghurt, overflowing with roast butternut and chickpeas, hemp-coriander pesto, and rocket.
Butternut Curry Flatbread
Butternut Curry Flatbread
with Cape Malay spices, coriander pesto & a creamy coconut sauce
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Butternut Chunks
- Chickpeas
- Coconut Yoghurt
- Garlic Clove
- Garlic Cloves
- Green Leaves
- Lemon
- Lemons
- Pizza Base
- Pizza Bases
- Pumpkin Seeds
- Spice & All Things Nice Cape Malay Curry Paste
- The Real Food Factory Hemp Seed & Coriander Pesto
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROAST BUTTERNUT & CHICKPEAS
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil, season, and roast in the hot oven for 25-30 minutes. Place the drained chickpeas in a bowl. Toss through a drizzle of oil, season, and set aside for step 3.
TOASTY SEEDS & DRESSED LEAVES
Place the pumpkin seeds in a saucepan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the rinsed green leaves in a bowl, and toss through a drizzle of oil and some seasoning.
MAKE THE CURRY SAUCE
Return the saucepan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the curry paste (to taste) for about a minute until fragrant, shifting constantly. Stir through ¾ of the coconut yoghurt until the curry paste has been incorporated into the liquid. Simmer for 1-2 minutes, stirring continuously. On completion, season to taste with lemon juice, salt, and pepper. Remove the pan from the heat and set aside.
YOU’RE HALFWAY
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the chickpeas and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
CRISPY, SPICY FLATBREAD
When the butternut and chickpeas are cooked, remove from the oven and place in a bowl. Cover to keep warm and set aside. Turn the oven up to its maximum temperature and pop in a roasting tray to warm up. Once hot, slide the pizza base onto the tray and par bake for 3-5 minutes until light gold. Remove the base from the oven and flip over, leaving the tray inside to stay hot. Smear the curry sauce over the whole surface and evenly scatter over the butternut and chickpeas. Slide back onto the tray and bake for 4-5 minutes until the edges are crispy. Watch closely to ensure they don’t burn!
GRAB A PLATE!
Lay the coconut curry flatbread on a plate or board. Dollop over the remaining coconut yoghurt and top with the dressed green leaves. Fleck with the hemp-coriander pesto and toasted seeds. Finish off with a squeeze of lemon juice. Time to devour this fragrant vegan treat…
Butternut Chunks - 200g
Chickpeas - 120g
Pumpkin Seeds - 10g
Green Leaves - 20g
Garlic Clove - 1
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Coconut Yoghurt - 65ml
Lemon - 1
Pizza Base - 1
The Real Food Factory Hemp Seed & Coriander Pesto - 15ml
ROAST BUTTERNUT & CHICKPEAS
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil, season, and roast in the hot oven for 30-35 minutes. Place the drained chickpeas in a bowl. Toss through a drizzle of oil, season, and set aside for step 3.
TOASTY SEEDS & DRESSED LEAVES
Place the pumpkin seeds in a saucepan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the rinsed green leaves in a bowl, and toss through a drizzle of oil and some seasoning.
MAKE THE CURRY SAUCE
Return the saucepan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the curry paste (to taste) for about a minute until fragrant, shifting constantly. Stir through ¾ of the coconut yoghurt until the curry paste has been incorporated into the liquid. Simmer for 2-3 minutes, stirring continuously. On completion, season to taste with lemon juice, salt, and pepper. Remove the pan from the heat and set aside.
YOU’RE HALFWAY
When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the chickpeas and return to the oven for the remaining roasting time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
CRISPY, SPICY FLATBREAD
When the butternut and chickpeas are cooked, remove from the oven and place in a bowl. Cover to keep warm and set aside. Turn the oven up to its maximum temperature and pop in a roasting tray to warm up. Once hot, slide the pizza bases onto the tray and par bake for 3-5 minutes until light gold. Remove the bases from the oven and flip over, leaving the tray inside to stay hot. Smear the curry sauce over the whole surface and evenly scatter over the butternut and chickpeas. Slide back onto the tray and bake for 4-5 minutes until the edges are crispy. Watch closely to ensure they don’t burn!
GRAB A PLATE!
Lay the coconut curry flatbreads on plates or boards. Dollop over the remaining coconut yoghurt and top with the dressed green leaves. Fleck with the hemp-coriander pesto and toasted seeds. Finish off with a squeeze of lemon juice. Time to devour this fragrant vegan treat…
Butternut Chunks - 400g
Chickpeas - 240g
Pumpkin Seeds - 20g
Green Leaves - 40g
Garlic Cloves - 2
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Coconut Yoghurt - 125ml
Lemon - 1
Pizza Bases - 2
The Real Food Factory Hemp Seed & Coriander Pesto - 30ml
ROAST BUTTERNUT & CHICKPEAS
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil, season, and roast in the hot oven for 35-40 minutes. Place the drained chickpeas on a second roasting tray. Toss through a drizzle of oil, season, and set aside for step 3.
TOASTY SEEDS & DRESSED LEAVES
Place the pumpkin seeds in a saucepan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the rinsed green leaves in a bowl, and toss through a drizzle of oil and some seasoning.
MAKE THE CURRY SAUCE
Return the saucepan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the curry paste (to taste) for about a minute until fragrant, shifting constantly. Stir through ¾ of the coconut yoghurt until the curry paste has been incorporated into the liquid. Simmer for 3-4 minutes, stirring continuously. On completion, season to taste with lemon juice, salt, and pepper. Remove the pan from the heat and set aside.
YOU’RE HALFWAY
When the butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
CRISPY, SPICY FLATBREAD
When the butternut and chickpeas are cooked, remove from the oven and place in a bowl. Cover to keep warm and set aside. Turn the oven up to its maximum temperature and pop in 2 roasting trays to warm up. Once hot, slide the pizza bases onto the trays and par bake for 3-5 minutes until light gold. Remove the bases from the oven and flip over, leaving the trays inside to stay hot. Smear the curry sauce over the whole surface and evenly scatter over the butternut and chickpeas. Slide back onto the trays and bake for 4-5 minutes until the edges are crispy. Watch closely to ensure they don’t burn!
GRAB A PLATE!
Lay the coconut curry flatbreads on plates or boards. Dollop over the remaining coconut yoghurt and top with the dressed green leaves. Fleck with the hemp-coriander pesto and toasted seeds. Finish off with a squeeze of lemon juice. Time to devour this fragrant vegan treat…
Butternut Chunks - 600g
Chickpeas - 360g
Pumpkin Seeds - 30g
Green Leaves - 60g
Garlic Cloves - 3
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Coconut Yoghurt - 170ml
Lemons - 2
Pizza Bases - 3
The Real Food Factory Hemp Seed & Coriander Pesto - 45ml
ROAST BUTTERNUT & CHICKPEAS
Preheat the oven to 200°C. Spread out the butternut pieces on a roasting tray. Coat in oil, season, and roast in the hot oven for 35-40 minutes. Place the drained chickpeas on a second roasting tray. Toss through a drizzle of oil, season, and set aside for step 3.
TOASTY SEEDS & DRESSED LEAVES
Place the pumpkin seeds in a saucepan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan on completion and set aside to cool. Place the rinsed green leaves in a bowl, and toss through a drizzle of oil and some seasoning.
MAKE THE CURRY SAUCE
Return the saucepan to a medium heat with a drizzle of oil. When hot, fry the grated garlic and the curry paste (to taste) for about a minute until fragrant, shifting constantly. Stir through ¾ of the coconut yoghurt until the curry paste has been incorporated into the liquid. Simmer for 3-4 minutes, stirring continuously. On completion, season to taste with lemon juice, salt, and pepper. Remove the pan from the heat and set aside.
YOU’RE HALFWAY
When the butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of chickpeas and cook for the remaining roasting time. On completion, the chickpeas should be crispy and the butternut should be cooked through and caramelised.
CRISPY, SPICY FLATBREAD
When the butternut and chickpeas are cooked, remove from the oven and place in a bowl. Cover to keep warm and set aside. Turn the oven up to its maximum temperature and pop in 2 roasting trays to warm up. Once hot, slide the pizza bases onto the trays and par bake for 3-5 minutes until light gold. Remove the bases from the oven and flip over, leaving the trays inside to stay hot. Smear the curry sauce over the whole surface and evenly scatter over the butternut and chickpeas. Slide back onto the trays and bake for 4-5 minutes until the edges are crispy. Watch closely to ensure they don’t burn!
GRAB A PLATE!
Lay the coconut curry flatbreads on plates or boards. Dollop over the remaining coconut yoghurt and top with the dressed green leaves. Fleck with the hemp-coriander pesto and toasted seeds. Finish off with a squeeze of lemon juice. Time to devour this fragrant vegan treat…
Butternut Chunks - 800g
Chickpeas - 480g
Pumpkin Seeds - 40g
Green Leaves - 80g
Garlic Cloves - 4
Spice & All Things Nice Cape Malay Curry Paste - 60ml
Coconut Yoghurt - 250ml
Lemons - 2
Pizza Bases - 4
The Real Food Factory Hemp Seed & Coriander Pesto - 60ml
Woolies Products in this dish
