Dinner, Lunch

Quick Chickpea Curry & Two Ingredient Flatbreads

It’s Monday night, you don’t want to spend an hour in the kitchen, lucky you’ve got us eh? This super simple curry and flatbread can be whipped up in about 25 mins!
Prep
5 min
Cook
20 min
Serves
4

Method

  1. Heat the coconut oil in a large pan and add the finely chopped red onion. Soften over a medium-high heat for around 5-7 mins or until starting to pick up some colour. Add the ginger, garlic, garam masala and then stir in the chopped tomatoes and the drained chickpeas. Cook gently for 15 mins to reduce the sauce a little and intensify the flavours.
  2. Remove from the heat and stir through The Coconut Collab Natural Yog.
  3. While the curry simmers you can whip up a couple of these flatbreads.
  4. Combine The Coconut Collab Natural Yog and flour in a large bowl. Mix well then leave to rest for 5 mins. Divide into 2 balls and roll out on a well floured surface to about 3-4 mm thickness and then cook each one in a dry frying pan for 3-4 minutes each side or until patchy golden charred marks appear.
    Serve warm.

Share

Ingredients

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

The Coconut Collab Natural Yoghurt

Natural

Thick and Creamy

Learn More