What are the main ingredients in COCONUT CURRY FLATBREAD?

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

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?

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

COCONUT CURRY FLATBREAD

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

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

Serves 1

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!

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

Download the Recipe

Serves 2

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!

Butternut Chunks - 400g
Chickpeas - 240g
Garlic Clove - 2
Spice and All Things Nice Cape Malay Curry Paste - 30ml
Coconut Yoghurt - 125ml
Lemon - 1
Green Leaves - 40g
Pizza Bases - 2
The Real Food Factory Hemp Seed and Coriander Pesto - 30ml

Download the Recipe

Serves 3

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!

Butternut Chunks - 400g
Chickpeas - 240g
Garlic Clove - 2
Spice and All Things Nice Cape Malay Curry Paste - 30ml
Coconut Yoghurt - 125ml
Lemon - 1
Green Leaves - 40g
Pizza Bases - 2
The Real Food Factory Hemp Seed and Coriander Pesto - 30ml

Download the Recipe

Serves 4

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!