Curried vegetable flatbread with Greek yogurt

Curried vegetable flatbread with Greek yogurt - an easy and healthy lunch!

I sometimes talk about the trifecta of a good meal: easy, healthy and delicious. These curried vegetable flatbreads are all three! Big chunks of aubergine, pepper and mushrooms are simply tossed in a little oil and plenty of spices before being roasted to perfection – and you all know how I feel about roasted vegetables (roasting even made me fall in love with my least favourite vegetable).

Curried vegetable flatbread with Greek yogurt - an easy and healthy lunch!

Of course you can serve your curried roasted vegetables however you like, but I’d really recommend topping them with a good dollop of Greek yogurt and some salad leaves. The yogurt is a great cooling contrast against the slightly spicy curried veg, and the salad adds a nice bit of crunch. Wrapped up in a flatbread, this recipe made a really good lunch.

I used naan bread, but you could use any sort of flatbread. Actually the naan wasn’t quite flat enough to wrap the veggies properly, so something a little thinner would probably be even better. Mine ended up more like a pizza, and while I can’t imagine myself ever complaining about pizza (ever ever), it’s not really what I was going for. Trying to wrap it up ended up in a bit of a mess. Either way tastes great though!

Sorry for the short post; life is a bit hectic lately! I will explain all next week!

Curried vegetable flatbread with Greek yogurt - an easy and healthy lunch!

Curried vegetable flatbreads with Greek yogurt
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main meal
Serves: 1-2
Ingredients
  • ½ red pepper, sliced
  • ½ green pepper, sliced
  • ½ small aubergine, cut into sticks
  • 3 medium mushrooms, cut into chunks
  • 1tbsp oil
  • ½ tsp garam masala
  • ½ tsp smoked paprika
  • ½ tsp medium curry powder
  • ¼ tsp hot chilli powder
  • Salt
  • Black pepper
To serve:
  • 1 large flatbread
  • Mixed salad leaves
  • 2tbsp plain Greek yogurt
Instructions
  1. Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  2. Toss the chopped vegetables in the oil, spices, and seasoning. Spread them out in a single layer on a baking tray, and roast for around 30 minutes, until soft and juicy.
  3. Serve on the flatbread topped with the salad leaves and a good dollop of Greek yogurt.

Curried vegetable flatbread with Greek yogurt - an easy and healthy lunch!

If you’d prefer a more Mediterranean feel, try my Mediterranean vegetable flatbread with goat’s cheese:

Mediterranean vegetable flatbread

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