eCook Meal
Butternut Curry Flatbread
with Cape Malay spices, coriander pesto & a creamy coconut sauce
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.
Serving guide
Choose your portion size.
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…
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…
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…
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…
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R166.92
for 4 servings · R41.73 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Pizza Bases needs 4Easy To Bake Pizza Base Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
-
Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
-
Cashew Nuts needs 40 gCashew Nut Chicken 400 g 400 g at R109.99 · 10% of packR11.00
-
Coconut Yoghurt needs 250 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
Not in the Woolies basket — source these elsewhere:
- Spice & All Things Nice Cape Malay Curry Paste
- Pickled Bell Peppers
- The Real Food Factory Hemp Seed & Coriander Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Butternut Curry Flatbread?
The preparation time for Butternut Curry Flatbread with Cape Malay spices, coriander pesto & a creamy coconut sauce is between 15 and 30 minutes.
What is the total time required to make Butternut Curry Flatbread with Cape Malay spices, coriander pesto & a creamy coconut sauce?
The total time required to make Butternut Curry Flatbread with Cape Malay spices, coriander pesto & a creamy coconut sauce is between 40 and 55 minutes.
How many servings does Butternut Curry Flatbread provide?
4 servings
What are the main ingredients in Butternut Curry Flatbread?
Butternut, Cashew Nut, Chickpeas, Coconut Yoghurt, Garlic, Green Leaves, Lemon, Pickled Bell Peppers, Pizza Base, Spice & All Things Nice Cape Malay Curry Paste, The Real Food Factory Hemp Seed & Coriander Pesto
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?
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! 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. 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… 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. 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. 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.
What should be prepared from my kitchen to make Butternut Curry Flatbread?
Butternut, Cashew Nut, Chickpeas, Coconut Yoghurt, Garlic, Green Leaves, Lemon, Pickled Bell Peppers, Pizza Base, Spice & All Things Nice Cape Malay Curry Paste, The Real Food Factory Hemp Seed & Coriander Pesto
How many calories does Butternut Curry Flatbread have?
887 calories
How much fat content does Butternut Curry Flatbread have?
grams