Turmeric Coconut Curry with Chickpea Flour Flatbread
1 tablespoon coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon paprika
1 can (13.5 oz) coconut milk
1 cup vegetable broth
2 cups mixed vegetables (such as cauliflower, bell peppers, and peas)
Salt and pepper, to taste
Fresh cilantro, for garnish
Cooked rice, for serving
Chickpea Flour Flatbread:
1 cup chickpea flour
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
In a large skillet, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent.
Add the minced garlic and grated ginger to the skillet, and cook for an additional minute.
Stir in the curry powder, ground turmeric, ground cumin, and paprika, and cook for another minute to release the flavors.
Pour in the coconut milk and vegetable broth, and stir well to combine. Bring the mixture to a simmer.
Add the mixed vegetables to the skillet and season with salt and pepper. Cook for about 10-15 minutes, or until the vegetables are tender.
While the curry is cooking, prepare the flatbread. In a mixing bowl, whisk together the chickpea flour, water, olive oil, salt, ground cumin, and paprika until smooth.
Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the skillet and spread it out into a thin, round shape.
Cook the flatbread for about 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining batter.
Serve curry over cooked rice, garnished with fresh cilantro. Serve the flatbread on the side.
Makes 4 servings.
Nutrition facts per serving: 450 calories, 60g carbohydrates, 18g fat, 15g protein