Chickpea and Cauliflower Curry with Flatbread

Prep time 15 min cook time 30 min serves 4

Typical nutritional content (per portion)

452Calories 13.1gFat 5.8gSaturates 2gSalt 9.3gSugars

Ingredients

For the Curry:

1 tablespoon sunflower oil

1 onion, thinly sliced

2 garlic cloves, crushed

2.5cm (1in) piece fresh root ginger, peeled and grated

1 green chilli, seeded and finely chopped

2 teaspoons hot curry powder (such as Madras)

300ml (½ pint) vegetable stock

400g (14oz) tin chopped tomatoes

225g (8oz) small cauliflower florets

400g (14oz) tin chickpeas, drained and rinsed

225g (8oz) tender young spinach

2 tablespoons Greek-style yoghurt

For the Flatbreads:

4 tablespoons Greek-style yoghurt

1 egg, lightly beaten

225g (8oz) self-raising flour, plus extra for dusting

1 green chilli, seeded and finely chopped

2 tablespoons fresh coriander, chopped

A little oil

Freshly ground black pepper

Method

1. Heat the oil in a pan (use one with a lid as you will need to cover later), then sauté the onion for about 5 minutes or until softened and just beginning to colour. Tip in the garlic, ginger and chilli and continue to cook for 1 minute, stirring. Stir in the curry powder and cook for another minute, then stir in the stock and tomatoes and bring to a simmer. Add the cauliflower, cover and simmer for 15-20 minutes or until tender but still with a little bite.

Heat a large non-stick flat griddle or frying pan to make the flat breads. In a bowl, mix the yoghurt with enough warm water to make 120ml (4fl oz) of liquid, then stir in the beaten egg. Sift the flour into a bowl with and black pepper. Make a well in the centre and add the yoghurt mixture with the chilli and coriander. Quickly mix to a soft but not sticky dough.

Turn the dough out on to a floured work surface and knead for about 30 seconds until smooth. Cut into four quarters and roll out each piece to an oval shape that is 0.5cm (¼ in) thick. Add a thin film of oil to the heated pan and cook one at a time for 4-5 minutes on each side until cooked through and lightly golden. Wrap in a clean tea towel until needed.

Stir the chickpeas and spinach into the cauliflower mixture and cook for a few minutes until heated through and the spinach have wilted. Stir in the yoghurt and allow to just warm through. Divide the curry into warmed bowls set on plates. Place the flat breads on the side to serve.

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