Vegan Coconut Curry and 100% wholegrain organic Flat Bread (salt and oil free)

Wow!!! Fragrant, creamy, crunchy, quorn curry, served with 100% wholegrain flat bread! Two easy recipes made in 30 minutes that will enchant you with its flavours and aroma! 😋🥰💙🍀
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#mindfulnutrition #mindfuleating #recipedeveloper #healthyfood #fusioncuisine #creativity #SumSanos #vegan #organic #keepitsimple #oilfree
#inspired #drmichaelgreger #chef #nutritionfactsorg #curry #selflove #lovewithoutdepending #gratitude

RECIPE FLAT BREAD (makes 6 flat breads)
375ml of plant based natural yogurt
380g of 100% wholegrain organic flour (plus to dust)


RECIPE CURRY (serves 6 people)
400ml of water
2 onions peeled and chopped
3 Garlic cloves peeled and chopped
3 tomatoes chopped
500g of quorn peaces (can use chicken if not vegan)
1 handful of raw cashew nuts (optional)
1 Tbsp of curry powder
1 Tbsp of cumin
1 Tbsp of garam masala
1 Tsp of turmeric
1/2 Tbsp of white miso paste (as salt substitute)
1 pinch of black pepper (it will activate the nutritional content of the turmeric)
200ml of coconut cream
Fresh parsley or coriander for garnish

METHOD for the curry

In a saucepan, add all the ingredients a part from the coconut cream. Let it cook for about 15 minutes. While the curry its cooking, you have time to make the bread.

METHOD for the bread

At the flour and yogurt and mic until you have a dough consistency. Then transfer to a working surface to knead the dough, adding more flour if necessary, until it comes out of your hands. Then divide the dough in 6 parts.

Then using your fingers, open the dough like in the picture below.

Heat up a non stick frying pan, then add the dough and cook it on side for 3 minutes or until you have those black marks and it’s ready to flip the bread and cook the other side. Continue this process until you cook all 6 flat breads.

Now it’s time to add the coconut cream to the curry and let it simmer for 5 minutes and it’s ready to serve.

I hope you enjoy it!

Much love and gratitude!!!

Nai 🙂 x