Veggie Curry with Yoghurt Flat bread


  • 1 tsp extra virgin olive oil
  • 2 tbs red curry paste
  • 4 tbs Peanut Butter Smooth
  • 400g can light coconut milk
  • 1 tbs soy sauce
  • 800g pumpkin, cut into 2 cm pieces
  • 400g can chickpeas, rinsed
  • 200g green beans, cut in half
  • 1 piece lime, plus extra for serving
  • 1 bunch coriander, for serving
  • 1 dollop Light Greek Style Yoghurt, for serving
Yoghurt Flat bread:
  • 1 cup Light Greek Style Yoghurt
  • 1 cup self raising flour, plus extra for dusting bench
  • 1 pinch salt
  • 1 piece spray olive oil, to cook
View Method Veggie Curry with Yoghurt Flat bread


  1. Heat oil in a large frypan over medium heat add curry paste and sauté for 1 minute until fragrant then add peanut butter, coconut milk and soy sauce. Stir until melted, then reduce heat to a simmer. Add pumpkin, chickpeas, beans and 3 tablespoons water. Cover and simmer for 15 minutes until thickened and pumpkin is cooked.
  2. To make the flat bread, place the yoghurt in a large bowl, add the flour and salt. Mix with a wooden spoon until you have a soft dough. Add a little more flour if necessary. Tip dough onto bench and form dough into a flat disk.
  3. Divide the dough into 4 pieces. Pat each piece of dough into a rough circle measuring 13cm.
  4. Heat a char grill pan or non stick fry pan over medium heat.
  5. Spray the dough with oil and cook for 20-30 seconds each side, until golden brown.
  6. To serve squeeze the lime juice into the curry and season to taste. Garnish with coriander and a dollop of yoghurt. Serve flat bread on the side.
View Ingredients Veggie Curry with Yoghurt Flat bread
View Method Veggie Curry with Yoghurt Flat bread
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