Vegetable Curry with Flatbread

Vegetable Curry:

1. Dice onions, bell peppers, mushrooms, eggplant, zucchini, and carrots

2. Sauté the vegetables in oil until onions are translucent

3. Add 1 tsp curry powder, paprika, onion powder, garlic powder

4. Add the grated garlic and ginger

5. Cook spices and vegetables for about a minute

6. Add either the chickpeas or lentils (both if you like)

7. Add the full can of coconut milk

8. Allow the curry to simmer for 15-20 mins (until lentils cooked)

9. Add salt, pepper and lemon juice to taste

Regular Flatbread:

1. Add the flour, baking powder and oil together, mix the oil in to make a sandy-like dough

2. Add the water or milk in 1 tbsp at a time until a nice dough ball forms

3. Decide if you want large or small breads and seprate the dough accordingly

4. You can flatten with floured hands or on a floured surface with a rolling pin

5. Cook on a non-stick pan over medium heat until slightly brown on each side.

Keto Flatbread:

1. Add all ingredients to a bowl, mix and then knead dough for 1 minute

2. The dough will get softer and slightly drier

3. If its too sticky, add more husk, 1/2 tsp at a time (it should be moist but should not stick to your hands)

4. Set aside for 10 minutes

5. Separate the dough into 6 pieces, place each piece between parchment paper

6. You can either use a rolling pin or a tortilla press to flatten

7. Warm a non-stick pan on medium heat - rub with oil that has been placed onto paper

8. Cook for 2-3 mins on one side, flip and cook for another 1-2 min on the other side