There's nothing like a hot curry served with warm flatbread and a condiment to cool the tongue. I love chickpea curry, and even if you’re an avid meat eater if seasoned right you’ll love it too. It's a good transitional dish if you're trying to eat less meat and adopt a plant-based diet.

Chickpea curry and flatbread work for weeknights, weekends, rainy days, winter days. The meal lacks much of the grease and calories we associate with other comfort food.

Chickpeas have several health benefits such as improving digestion and reducing cholesterol, while curry helps reduce inflammation and boosts your immune system.

If you're intimidated by making bread, this flatbread shortcut offers an easy fix and delicious side to your curry.

Ingredients

1/2 large red onion, chopped

1 heaped teaspoon garlic, minced

1 teaspoon cumin

2 bay leaves

1/2 teaspoon salt

1 tablespoon hot Madras curry powder

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon black pepper

1 teaspoon parsley

1 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon cloves

1 teaspoon coriander

1 teaspoon chili flakes (optional)

1/4 cup marsala cooking wine

1 vegetable bouillon

2 cups water

1 cup coconut milk

1 tablespoon butter

1 tablespoon olive oil

2 tablespoons tomato paste

1 cup peeled tomatoes in sauce

1 teaspoon spicy mango chutney (I used Camella’s Kitchen’s)

1 tablespoon scotch bonnet pepper hot sauce (optional)

1 teaspoon chili flakes (optional)

Flatbread:

1 cup plant-based yoghurt

1 cup whole-wheat flour

1 tablespoon garlic and herb seasoning (optional - I used Primal Palate)

1 teaspoon baking powder

Video Tutorial

Instructions

Prepare your flatbread. You can store it in the warmer drawer until the curry is ready.

Mix the flour, baking powder, herbs, and yoghurt to form a soft dough. It may be slightly sticky. Using your hands or a rolling pin on a lightly floured surface, divide the dough into 4 parts and shape into flat, circular discs.

Brush them on one side with olive oil. On high heat in a greased skillet, cook the flatbreads until bubbles start to puff up, for about 2 minutes. Flip over and cook for another 1-2 minutes. 

Prepare your curry. In a pot, sauté the onion and garlic in the butter and olive oil for about 3 minutes, until the onions start to soften.

Add your spices, cook for about 2 minutes until fragrant. 

Add the tomato paste, the cooking wine, the mango chutney, vegetable bouillon, water, coconut milk, peeled tomatoes and salt. Mix and reduce heat, simmer for about 5 minutes.

Add the chickpeas, bay leaf, chili flakes, and scotch bonnet sauce, simmer on low heat for another 20 minutes. Mix occasionally to help thicken the curry. 

Serve hot with flatbread and chopped pineapples and bananas on the side. Enough for 2-4 people.