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Lime & Coconut Chickpea Curry with Coconut Flatbreads

Serves: 2 | Prep time: 15 minutes | Cooking time: 30 minutes | Skill: Moderate


"There is nothing more delicious than a home made curry. This is one of my most quick and easy curries to make and if you have pre-roasted sweet potato's you can make it in just 15 minutes! 

The flat breads are delicious and so hearty to add to any curry or even salad. You can always make the dough in advance and wrap in clingfilm and leave in the fridge for an hour if you need to make them in advance and then just fry off when your guests arrive."  Tash x

450g sweet potatoes
1 tsp coconut oil
1 white onion, sliced
½ red chilli, finely chopped
1 large or 2 small cloves garlic, finely chopped
2 tsp ginger, finely chopped
4 curry leaves
1 tsp black mustard seeds
¼ tsp each of ground cardamom, ginger, cumin & turmeric
400ml coconut milk
175ml vegetable stock made with 1 tsp Bouillon powder
250g cooked chickpeas (400g tin, drained)
150g fresh spinach leaves (3 large handfuls)
Zest 2 limes
Juice 1 lime
30g chopped fresh coriander
1 cup gluten free plain flour
2 tsp goats yoghurt
¼ tsp Himalayan Salt
¼ tsp baking powder
1 tbsp melted coconut oil
2 tbsp desiccated coconut
Pre-heat the oven to 175°C
Peel and chop the sweet potato into 2cm cubes. Smother them in ½ tsp coconut oil and bake in the oven for 20 minutes or until soft.
Melt the other ½ tsp of coconut oil in a pan and sauté the onions for 2-3 minutes until soft. Add in the chilli, ginger, garlic, mustard seeds and garlic and continue to sauté on a gentle heat for a further 2-3 minutes adding a splash of water if the pan gets too hot and the spices start to stick.
Add the coconut water, lime zest and stock to the pan and simmer on a medium heat until the sauce begins to thicken. Next add your chickpeas and squash and spinach and combine until the spinach wilts.
Once heated through, stir in your chopped coriander and lime juice and serve.
Method for the Flatbreads:
Combine all of the ingredients to make a dough and leave to rest for an hour.
Split the dough into 5 balls and shape into a round with the heel of your hand so that it is as thin as possible but des not crack. Cover your hands in oil if this makes it easier.
Melt some coconut oil in a pan over a medium heat and bake the breads in the pan until golden brown on either side. This should take around 3 minutes on each side. Serve straight from the pan with the curry.

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Hello! I tried this recipe out for the first time last night, having seen it ages ago and thought it looked fab. The end result in terms of taste for the curry was great, however, I do believe I should give a few pointers:
-the recipe does not inform you when you should add the dried spices or curry leaves etc, I had to assume when was the best time.
-i tried to make the flatbreads twice and it didn’t work AT ALL and the weird lumpy dough ended up in the bin – I am almost positive that the flatbreads need some water, that is not specified on the recipe? In the end I had to resort to shop bought ones :(

All in all, the recipe could do with a little tinkering, but I would def make the curry again (and hopefully the flatbreads too!)

Jun 03, 2016

Tash :

Hi Heather – Apologies it is milk and I have corrected!

Emma, could you use any cow dairy free, so soya, sheeps or coconut…

Sarah – yes you can freeze it – under the image you will see little icons which explain what it is and we have included freezing along with vegan etc

Ellie – Try using milk but I have not tried it so not sure how it will turn out! Let me know…

Oct 11, 2015


The ingrediants list calls for coconut milk but the recipe itself references coconut water. Could you clarify which it is!?


Oct 11, 2015


This recipe looks fabulous! I would also like to know what I could use instead of the goats yogurt as I live in Malaysia and can’t often find such ingredients.

Oct 11, 2015


This sounds and looks amazing. I’m going to make it – but can I freeze the curry part of it? I am looking for a recipe which will freeze well once cooked, so perhaps you could suggest which of yours freeze well? Thank you.

Oct 08, 2015


What could I use instead of yoghurt in the flatbreads?

Oct 08, 2015

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