What are the main ingredients in Butternut Curry Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Butternut Curry Flatbread?

Calories: 887, Carbs: 129 grams, Fat: grams, Protein: 30.1 grams, Sugar: 29.3 grams, Salt: 2013 grams

How do I prepare Butternut Curry Flatbread?

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 and some seasoning. TOASTY NUTS & DRESSED LEAVES: Place the cashew nuts in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Place the rinsed green leaves in a bowl, toss through a drizzle of oil, and season. MAKE THE CURRY SAUCE: Return the pan 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. Fry for 1-2 minutes, stirring continuously. On completion, remove from the heat and season to taste with lemon juice, salt, and pepper. 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. Turn the oven up to its maximum temperature or the grill setting 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. Smear the curry sauce over the whole surface and evenly scatter over the butternut, chickpeas, and drained chopped pickled peppers. Slide back into the oven 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 chopped cashew nuts. Finish off with a squeeze of lemon juice. Time to devour this fragrant vegan treat…

What should be prepared from my kitchen to make Butternut Curry Flatbread?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Butternut Curry Flatbread

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 perky leaves.

Butternut Curry Flatbread

with Cape Malay spices, coriander pesto & a creamy coconut sauce

Hands on Time: 15 - 30 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

Butternut Chunks
Cashew Nuts
Chickpeas
Coconut Yoghurt
Garlic Clove
Garlic Cloves
Green Leaves
Lemon
Lemons
Pickled Bell Peppers
Pizza Base
Pizza Bases
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

Serves 1

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 and some seasoning.
TOASTY NUTS & DRESSED LEAVES
Place the cashew nuts in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Place the rinsed green leaves in a bowl, toss through a drizzle of oil, and season.
MAKE THE CURRY SAUCE
Return the pan 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. Fry for 1-2 minutes, stirring continuously. On completion, remove from the heat and season to taste with lemon juice, salt, and pepper.
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. Turn the oven up to its maximum temperature or the grill setting 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. Smear the curry sauce over the whole surface and evenly scatter over the butternut, chickpeas, and drained chopped pickled peppers. Slide back into the oven 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 chopped cashew nuts. Finish off with a squeeze of lemon juice. Time to devour this fragrant vegan treat…

Butternut Chunks - 200g
Chickpeas - 120g
Cashew Nuts - 10g
Green Leaves - 20g
Garlic Clove - 1
Spice & All Things Nice Cape Malay Curry Paste - 15ml
Coconut Yoghurt - 65ml
Lemon - 1
Pizza Base - 1
Pickled Bell Peppers - 75g
The Real Food Factory Hemp Seed & Coriander Pesto - 15ml

Download the Recipe

Serves 2

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 and some seasoning.
TOASTY NUTS & DRESSED LEAVES
Place the cashew nuts in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Place the rinsed green leaves in a bowl, toss through a drizzle of oil, and season.
MAKE THE CURRY SAUCE
Return the pan 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. Fry for 1-2 minutes, stirring continuously. On completion, remove from the heat and season to taste with lemon juice, salt, and pepper.
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. Turn the oven up to its maximum temperature or the grill setting 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. Smear the curry sauce over the whole surface and evenly scatter over the butternut, chickpeas, and drained chopped pickled peppers. Slide back into the oven 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 chopped cashew nuts. Finish off with a squeeze of lemon juice. Time to devour this fragrant vegan treat…

Butternut Chunks - 400g
Chickpeas - 240g
Cashew Nuts - 20g
Green Leaves - 40g
Garlic Cloves - 2
Spice & All Things Nice Cape Malay Curry Paste - 30ml
Coconut Yoghurt - 125ml
Lemon - 1
Pizza Bases - 2
Pickled Bell Peppers - 150g
The Real Food Factory Hemp Seed & Coriander Pesto - 30ml

Download the Recipe

Serves 3

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 in a bowl. Toss through a drizzle of oil and some seasoning.
TOASTY NUTS & DRESSED LEAVES
Place the cashew nuts in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Place the rinsed green leaves in a bowl, toss through a drizzle of oil, and season.
MAKE THE CURRY SAUCE
Return the pan 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. Fry for 1-2 minutes, stirring continuously. On completion, remove from the heat and season to taste with lemon juice, salt, and pepper.
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. Turn the oven up to its maximum temperature or the grill setting and pop in two 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. Smear the curry sauce over the whole surface and evenly scatter over the butternut, chickpeas, and drained chopped pickled peppers. Slide back into the oven 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 chopped cashew nuts. Finish off with a squeeze of lemon juice. Time to devour this fragrant vegan treat…

Butternut Chunks - 600g
Chickpeas - 360g
Cashew Nuts - 30g
Green Leaves - 60g
Garlic Cloves - 3
Spice & All Things Nice Cape Malay Curry Paste - 45ml
Coconut Yoghurt - 170ml
Lemons - 2
Pizza Bases - 3
Pickled Bell Peppers - 225g
The Real Food Factory Hemp Seed & Coriander Pesto - 45ml

Download the Recipe

Serves 4

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 in a bowl. Toss through a drizzle of oil and some seasoning.
TOASTY NUTS & DRESSED LEAVES
Place the cashew nuts in a pan over a medium heat. Toast for 3-5 minutes until beginning to pop and turn brown. Remove from the pan. Place the rinsed green leaves in a bowl, toss through a drizzle of oil, and season.
MAKE THE CURRY SAUCE
Return the pan 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. Fry for 1-2 minutes, stirring continuously. On completion, remove from the heat and season to taste with lemon juice, salt, and pepper.
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. Turn the oven up to its maximum temperature or the grill setting and pop in two 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. Smear the curry sauce over the whole surface and evenly scatter over the butternut, chickpeas, and drained chopped pickled peppers. Slide back into the oven 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 chopped cashew nuts. Finish off with a squeeze of lemon juice. Time to devour this fragrant vegan treat…