Veggie Curry with Yoghurt Flat bread

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15 Ingredients

Number of servings

Curry

1teaspoons extra virgin olive oil
2tablespoons red curry paste
4tablespoons Bega Peanut Butter Smooth
400grams can light coconut milk
1tablespoons soy sauce
800grams pumpkin, cut into 2 cm pieces
400grams can chickpeas, rinsed
200grams green beans, cut in half
1 piece lime, plus extra for serving
1 bunch coriander, for serving
1 dollop Farmers Union Light Greek Style Yoghurt, for serving

Yoghurt Flat bread

1 cup Farmers Union 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

Step 1 of 6

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.

Step 2 of 6

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.

Step 3 of 6

Divide the dough into 4 pieces. Pat each piece of dough into a rough circle measuring 13cm.

Step 4 of 6

Heat a char grill pan or non stick fry pan over medium heat.

Step 5 of 6

Spray the dough with oil and cook for 20-30 seconds each side, until golden brown.

Step 6 of 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.