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

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.
