eCook Meal
COCONUT CURRY FLATBREAD
with roast butternut, crispy chickpeas & pesto
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R155.92
for 4 servings · R38.98 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Chickpeas needs 480 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 80% of packR34.39
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Pizza Bases needs 4Easy To Bake Pizza Base Mix 1 kg R39.99 · whole pack (size can't be divided)R39.99
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Garlic Clove needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Coconut Yoghurt needs 250 mlFabulously Fruity Pineapple And Coconut Yoghurt Buttons 8 g R21.99 · whole pack (size can't be divided)R21.99
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Butternut Chunks needs 800 gButternut 3 kg 3 kg at R45.00 · 27% of packR12.00
-
Lemon needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Spice and All Things Nice Cape Malay Curry Paste
- The Real Food Factory Hemp Seed and Coriander Pesto
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Chickpeas, Coconut Yoghurt, Garlic, Green Leaves, Lemon, Pizza Base, 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?
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. 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! 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. 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.
What should be prepared from my kitchen to make COCONUT CURRY FLATBREAD?
Butternut, Chickpeas, Coconut Yoghurt, Garlic, Green Leaves, Lemon, Pizza Base, 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