For the curry:
1 tbsp coconut oil
1 red onion, finely chopped
1 tsp fresh ginger (minced)
1 tsp fresh garlic (minced)
2 tbsp garam masala
1 x 400g can chopped tomatoes
1 x 400g drained can of chickpeas
150g coconut yog
Handful chopped coriander to serve
For the flatbreads:
100g The Coconut Collab Natural Yog
100g self raising flour