EC428BA9-E05F-420B-8017-2D5A8837029F

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.

Preparation Time: 20 mins

Cooking Time: 20 mins

Rest Time: 20 mins

Cooking Temp: 400°F

Difficulty: beginner

Calories: 350

Best Season:

Estimated Cost: $12

Ingredients:

Serving for:

1

coconut flour:

0.5

cup
2

cassava flour:

0.5

cup
3

psyllium husks:

2

tbsp
4

baking powder:

0.5

tsp
5

sea salt:

0.25

tsp
6

canned full-fat coconut milk:

1

cup
7

cauliflower (florets):

1

head
8

tomato (wedges):

1

large
9

yellow onion (sliced):

1

small
10

carrots (chopped):

3

medium
11

curry powder:

1

tbsp
12

extra-virgin olive oil:

2

tbsp
13

frozen peas:

0.5

cup

Instructions

1

Whisk dry flatbread ingredients.

2

Add coconut milk and water; rest 10 mins.

3

Roll out dough and pan-fry.

4

Roast veggies with curry/oil at 400°F for 20-25 mins.

5

Add peas in last 5 mins.