Coconut Flour Flatbread with Curried Vegetables

Name: Coconut Flour Flatbread with Curried Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 1
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

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

Temp

400°F

Difficulty

beginner

Servings

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

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.