Roasted Vegetable Curry with Home Made Flat Breads

Another recipe from the April 2011 edition of Delicious Magazine, this one has already been made a second time for friends after we enjoyed it so much the first time. It did take awhile to get on the table and made a mess of the kitchen but really was one of the better vegetarian meals we have had (largely due to the home made curry sauce – which actually has banana in it which works surprisingly well).

Serves 4


  • 1 small butternut pumpkin, peeled, cut in pieces
  • 1 cauliflower, cut into florets
  • 400g can chickpeas, rinsed, drained
  • 1T garam masala (Indian spice mix)
  • olive oil
  • 1 bunch basil
  • 1 bunch coriander
  • 1 bunch mint
  • 2 garlic cloves
  • 1t ginger
  • 2 long red and/or green chillies, seeds removed
  • grated zest and juice of 1 lime with wedges to serve
  • grated zest and juice of 1 lemon
  • 1 banana
  • 400ml can coconut milk
  • Rice to serve

Flat Breads

  • 500g self raising flour, plus extra to dust
  • 1T baking powder
  • 500g natural yoghurt
  • olive oil
  • cumin


  1. Preheat the oven to 200oC
  2. Place the pumpkin, cauliflower and chickpeas in a large baking pan. Sprinkle over the garam masala and salt and pepper. Drizzle over some olive oil, then shake everything around. Roast in the oven for 40-50 minutes until the pumpkin is golden. Turn the heat off but leave the pan in the oven until serving
  3. For the curry paste, in a blender add the basil, half the coriander, mint, garlic, ginger, chillies and zest and juice of the lime and lemon. Blend until there is a green paste. Add the banana, salt and pepper and blend again
  4. Heat olive oil in a large pan and add the curry paste and fry for ~1 minute. Stir in two thirds of the roasted veg, pour in the coconut milk and 200ml water the simmer for 15 minutes
  5. Cook the rice
  6. Once the rice is cooked, spoon the rice and curry into bowls, scatter over the remaining roasted veg, garnish with some coriander and lime wedges and serve with the flat breads

Flat Breads

  1. For the flat breads place flour, baking powder,  yoghurt and 1T salt in a food processor and pulse until you have a dough
  2. Dust your work surface with flour and knead the dough for ~1 minute
  3. If time permits, put the dough in a floured bowl and leave covered with a tea towel
  4. Put a griddle pan on high heat
  5. Dust a work surface with flour, divide the dough into 12 equal size pieces and roll each of them out
  6. Make approx 5 parallel incisions with a sharp knife down the flat breads starting and finishing approx 2cm from the edge
  7. Cook each one on the hot, dry griddle pan a couple of minutes per side until lightly puffed and slightly charred
  8. Sprinkle the flat breads with cumin and serve with the curry
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