This flavoursome vegetarian curry is filling, satisfying and heart healthy. Adjust the chilli heat as you like, and feel free to add or substitute other vegetables, such as peas, broccoli and spinach. The flatbreads can be made in minutes, just don’t make them too far in advance or they will begin to harden. You can also swap out the flatbreads for steamed basmati rice or shop-bought chapatis
Typical nutritional content (per portion)
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) no-salt 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
1 lime, cut into wedges, for garnish
For the Flatbreads:
4 tablespoons Greek-style yoghurt
1 free-range 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 olive oil
Freshly ground black pepper
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 and garnish with coriander leaves and lime wedges. Place the flat breads on the side to serve.
