Cauliflower & Chickpea Satay with Flatbread

BBC Good Food is always my go to place when I’m looking for recipes, especially when I have a couple of ingredients and don’t know what to make.

I have a store cupboard full of the essentials, so looking for inspiration I found this recipe for a Cauliflower & Chickpea Satay Curry with Homemade Flatbread. The recipe wasn’t initially gluten free, but it was dairy free. A simple swap of gluten free flour and I was sorted.

Having never made flatbread before, I wasn’t sure what to expect.

Ingredients

Curry

  • Cauliflower (1 head)
  • Chickpeas (400g)
  • White onion (1)
  • Garlic (2 tsp chopped)
  • Peanut butter (2 tbsp)
  • Curry paste (2 tbsp)
  • Coconut milk (200ml)
  • Water (100ml)

Flatbread

  • Gluten free plain flour (250g)
  • Coconut milk (200ml)
  • Baking powder (2 tsp)
  • Salt (1/4 tsp)

Simply fry the onion until soft before adding the garlic. Combine with the peanut butter and curry paste (I used tikka paste). Add the cauliflower, chickpeas, water and coconut milk and cook for roughly 20 minutes.

For the flatbread, combine the ingredients and fry in a medium/hot, dry frying pan. Flip half way.

Serve with rice… done! How easy is that?

Personally, I would probably replace the water with more coconut milk and add more peanut butter to make a thicker sauce but it was a good place to start.

I love cooking and playing with recipes to make them different or more up my street. I’ll definitely try this out again, but with a few tweaks.

Published by Jamee Ria

Scottish PR and Marketing Manager and makeup and skincare addict attempting to go gluten and dairy-free.

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