Flatbread with Curry Tempeh Pieces
Better Nature's Curry Tempeh Pieces flatbread with a coconut plant based raita garnished with coriander and mango chutney
Recipe by Better Nature
30 - 35 mins
Serves:
1

ingredients
- ½ Pack of Better Nature’s Curry Tempeh Pieces
- Flatbread
- ½ red onion (Cut into moons)
- 30g Cauliflower Florets (Cut into popcorn size pieces)
- ½ Red pepper (thinly sliced)
- ½ tsp Cumin
- 1 tsp Mild Curry Powder
- ½ tsp Turmeric
- Lime / Lemon (Juice)
- 25 ml Olive Oil
- Salt & Pepper
Plant-based Raita:
- Coconut Yogurt
- ¼ Cucumber (Remove the skin and grate)
- Lime (Juice / Zest)
- ¼ tsp Chilli Powder (optional)
- Mint (finely chopped)
- Salt & Pepper
Garnish:
- Mango Chutney
- Half a Red Chilli (Thinly sliced)
- Fresh Coriander
instructions
- Preheat the oven to 180c / 356f. Layer the vegetables into a baking tray with the spice mix, lime/lemon juice and olive oil. Mix well. Cook for 15 - 25 minutes checking throughout.
- For the plant-based raita, grate the cucumber and add to a bowl with coconut yoghurt. Add the juice and zest of a lemon as well as some finely chopped mint leaves. Season with salt & pepper. Additionally, some chilli powder can be added for extra heat.
- Once the pepper and onion have softened and the cauliflower florets have created a crispy coat, remove from the oven.
- Warm the flatbread to the suggested instructions on the packet.
- Add a tbsp of vegetable oil to a medium - high heat frying pan. Add the Better Nature Curry Tempeh Pieces and saute for 4 - 5 minutes until heated through
- To assemble, layer a 1 ½ tbsp of the raita onto the flatbread. Add the Better Nature Curry pieces and top with your vegetables. Add some chutney and coriander. Serve immediately.
instructions
- Preheat the oven to 180c / 356f. Layer the vegetables into a baking tray with the spice mix, lime/lemon juice and olive oil. Mix well. Cook for 15 - 25 minutes checking throughout.
- For the plant-based raita, grate the cucumber and add to a bowl with coconut yoghurt. Add the juice and zest of a lemon as well as some finely chopped mint leaves. Season with salt & pepper. Additionally, some chilli powder can be added for extra heat.
- Once the pepper and onion have softened and the cauliflower florets have created a crispy coat, remove from the oven.
- Warm the flatbread to the suggested instructions on the packet.
- Add a tbsp of vegetable oil to a medium - high heat frying pan. Add the Better Nature Curry Tempeh Pieces and saute for 4 - 5 minutes until heated through
- To assemble, layer a 1 ½ tbsp of the raita onto the flatbread. Add the Better Nature Curry pieces and top with your vegetables. Add some chutney and coriander. Serve immediately.

make it with
Curry Tempeh Pieces
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