Best Satay Cauliflower Chickpea Curry With Storecupboard Flatbreads Recipes

SATAY CAULIFLOWER & CHICKPEA CURRY WITH STORECUPBOARD FLATBREADS

Satay cauliflower & chickpea curry with storecupboard flatbreads image

An easy vegetarian curry that can be cooked in one pan with a rich and creamy sauce - serve with simple, homemade flatbreads

Provided by Cassie Best

Categories Dinner, Lunch, Main course, Supper

Time 1h

Number Of Ingredients 12

Ingredients

1 tbsp vegetable or sunflower oil
1 onion , chopped, or 140g frozen chopped onions
2 garlic cloves , crushed, or 1 tbsp garlic paste
2 tbsp curry paste (we used tikka)
2 tbsp peanut butter (smooth or crunchy)
250g frozen cauliflower florets
400g can chickpeas , drained
200g coconut milk (use a 400g can and save the rest for the flatbreads)
handful coriander (optional)
250g plain flour , plus extra for dusting
2 ½ tsp baking powder
200g coconut milk (from the can above)

Steps:

Heat the oil in a large pan. Add the onion and sizzle for 5-10 mins until softened. Add the garlic, stir for 30 secs, then stir in the curry paste and peanut butter. Stir to combine, then add the cauliflower, chickpeas, coconut milk and 100ml water. Season well, cover with a lid and simmer for 15 mins until the cauliflower has thawed, then uncover and cook for 5 mins more until the sauce is thick.
Meanwhile, make the flatbreads. Heat a large griddle pan. In a bowl, combine the flour, baking powder and 1/4 tsp salt. Add the coconut milk and mix to form a dough. Break off golf-ball-sized pieces of dough and roll out as thinly as you can on a lightly floured surface. Place in the pan and cook for 1-2 mins each side until charred dark brown and puffed up. Serve the curry with the flatbreads, scattered with coriander, if you like.

Nutrition Facts : Calories 747 calories, Fat 44 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 11 grams sugar, Fiber 13 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium

CAULIFLOWER-CHICKPEA FLATBREAD

Cauliflower-Chickpea Flatbread image

Serve this hearty vegetarian-friendly dish for dinner or slice it into smaller pieces for a party appetizer. The quick cilantro sauce (plus an extra squeeze of lemon) adds a zippy final flourish.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 cloves garlic, crushed and 1 clove garlic, chopped
3/4 cup plus 3 tablespoons olive oil
1 small head cauliflower, cut into bite-sized florets (3 to 4 cups)
1 shallot, sliced
One 15-ounce can chickpeas, drained and rinsed
Kosher salt and freshly ground black pepper
1 1/2 pounds store-bought pizza dough, at room temperature (see Cook's Note)
1 medium jalapeno
1/2 small bunch cilantro, leaves and tender stems roughly chopped (about 1 cup)
3 tablespoons freshly squeezed lemon juice, plus more for serving (from 1 lemon)
Flaky sea salt, for serving

Steps:

Preheat the oven to 500 degrees F.
Heat 1/2 cup olive oil in large, heavy-bottomed saucepan over medium heat. Add the 2 crushed garlic cloves, cauliflower and shallot and cook, stirring often, until the cauliflower begins to soften and the shallots begin to caramelize slightly, 7 to 8 minutes. Add the chickpeas and continue to cook, stirring often, until everything is well combined and the chickpeas are heated through but still hold their shape, another 5 minutes. Remove from the heat and set aside.
Brush a rimmed baking sheet with 3 tablespoons olive oil. Gently stretch the pizza dough to fit the pan. (If the dough shrinks back, let it rest a few more minutes before stretching again.)
Spoon the cauliflower mixture evenly over the dough.
Bake until the crust is golden brown and the cauliflower is browned in some spots, about 15 minutes.
Meanwhile, slice the jalapeno in half crosswise and remove the seeds if you'd like less heat. Roughly chop the bottom half and thinly slice the top half into rounds.
Combine the chopped garlic clove, chopped jalapeno, cilantro, lemon juice, remaining 1/4 cup olive oil, 1/4 teaspoon kosher salt and few grinds black pepper in a blender and puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help everything blend.)
Transfer the flatbread to a cutting board and drizzle with the cilantro sauce. Top with the jalapeno rounds, a squeeze of extra lemon juice and a pinch of flaky salt.