Coconut Flour Flatbread with Curried Vegetables
A grain-free flatbread made from coconut and cassava flour, perfect for scooping up veggies. Served with a vibrant roasted vegetable medley seasoned with aromatic curry powder. The sweetness of the roasted carrots and tomatoes balances the earthy spices. A wholesome, plant-based meal that’s full of fiber. Great for a light lunch or dinner.
- Prep
- 20 min
- Cook
- 20 min
- Rest
- 20 min
- Servings
- 1
- Calories
- 350 per serving
- Temperature
- 400°F
- Difficulty
- beginner
- Cost
- $12
Ingredients
- 0.5 cup coconut flour
- 0.5 cup cassava flour
- 2 tbsp psyllium husks
- 0.5 tsp baking powder
- 0.25 tsp sea salt
- 1 cup canned full-fat coconut milk
- 1 head cauliflower (florets)
- 1 large tomato (wedges)
- 1 small yellow onion (sliced)
- 3 medium carrots (chopped)
- 1 tbsp curry powder
- 2 tbsp extra-virgin olive oil
- 0.5 cup frozen peas
Steps
- 1Whisk dry flatbread ingredients.
- 2Add coconut milk and water; rest 10 mins.
- 3Roll out dough and pan-fry.
- 4Roast veggies with curry/oil at 400°F for 20-25 mins.
- 5Add peas in last 5 mins.
Dinner