Curried vegetable flatbread with Greek yogurt - an easy and healthy lunch!

I sometimes talk about the trifecta of a good meal: easy, healthy and delicious. These curried vegetable flatbreads are all three! Big chunks of aubergine, pepper and mushrooms are simply tossed in a little oil and plenty of spices before being roasted to perfection – and you all know how I feel about roasted vegetables (roasting even made me fall in love with my least favourite vegetable).

Curried vegetable flatbread with Greek yogurt - an easy and healthy lunch!

Of course you can serve your curried roasted vegetables however you like, but I’d really recommend topping them with a good dollop of Greek yogurt and some salad leaves. The yogurt is a great cooling contrast against the slightly spicy curried veg, and the salad adds a nice bit of crunch. Wrapped up in a flatbread, this recipe made a really good lunch.

I used naan bread, but you could use any sort of flatbread. Actually the naan wasn’t quite flat enough to wrap the veggies properly, so something a little thinner would probably be even better. Mine ended up more like a pizza, and while I can’t imagine myself ever complaining about pizza (ever ever), it’s not really what I was going for. Trying to wrap it up ended up in a bit of a mess. Either way tastes great though!

Sorry for the short post; life is a bit hectic lately! I will explain all next week!

Curried vegetable flatbread with Greek yogurt - an easy and healthy lunch!

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5 from 1 vote

Curried vegetable flatbreads with Greek yogurt

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 1 -2

Ingredients

  • 1/2 red pepper sliced
  • 1/2 green pepper sliced
  • 1/2 small aubergine cut into sticks
  • 3 medium mushrooms cut into chunks
  • 1 tbsp oil
  • 1/2 tsp garam masala
  • 1/2 tsp smoked paprika
  • 1/2 tsp medium curry powder
  • 1/4 tsp hot chilli powder
  • Salt
  • Black pepper

To serve:

  • 1 large flatbread
  • leaves Mixed salad
  • 2 tbsp plain Greek yogurt

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Toss the chopped vegetables in the oil, spices, and seasoning. Spread them out in a single layer on a baking tray, and roast for around 30 minutes, until soft and juicy.
  • Serve on the flatbread topped with the salad leaves and a good dollop of Greek yogurt.
Course: Main meal
Author: Becca Heyes

Curried vegetable flatbread with Greek yogurt - an easy and healthy lunch!

If you’d prefer a more Mediterranean feel, try my Mediterranean vegetable flatbread with goat’s cheese:

Mediterranean vegetable flatbread