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Vegetable Curry with Flatbread

Prep Time:

15 minutes

Cook Time:

30 minutes


4 Servings




Vegetable Curry:

  • 1 tbsp coconut or olive oil

  • 1 onion

  • 1 bell pepper

  • 10 mushrooms

  • 1 eggplant

  • 1 zucchini

  • 2 carrots

  • Curry powder

  • Paprika

  • Onion powder

  • Garlic powder

  • 3 cloves Garlic

  • Thumb-size of Ginger

  • 1 can of chickpeas or 5 handfuls of lentils

  • 1 can coconut milk

  • Salt

  • Pepper

  • Lemon Juice

Regular Flatbread:

  • 1 cup wholewheat flour

  • 1 tsp baking powder

  • 1 tbsp oil

  • Water or milk (add 1 tbsp at a time)


Keto Flatbread:

  • 2 tbsp psyllium husk

  • 1/2 cup coconut flour

  • 1 cup warm water

  • 1 tbsp olive oil

  • 1/4 tsp baking soda

  • 1/4 tsp salt



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

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