Veggie Curry with Yoghurt Flat bread
Ingredients
Curry
- 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
Method
- 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.
- 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.
- Divide the dough into 4 pieces. Pat each piece of dough into a rough circle measuring 13cm.
- Heat a char grill pan or non stick fry pan over medium heat.
- Spray the dough with oil and cook for 20-30 seconds each side, until golden brown.
- 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.
