½ head of cauliflower (including leaves and stalks)
½ courgette
6 mushrooms
1 tin coconut milk
1tsp turmeric
1 tsp coriander
1 tsp madras powder
1 tsp chilli powder
1 lime
2 flat breads
Irish rapeseed oil
150g coconut yoghurt
2 tsp chutney
Fresh coriander and red chilli to garnish
Method:
Cut the cauliflower, courgette & mushrooms into bitesize pieces. In a bowl mix the coconut milk with all the dried spices and salt and pepper, and a splash of oil, then add all the veg and coat them. place onto a roasting tray and bake at 180 degrees for 20 minutes until cooked.
Mix together the coconut yoghurt and chutney. Place the flatbreads into the oven or grill them on a pan to heat through.
Spread the yoghurt and chutney mix on top of the flatbreads, then spoon on the delicious vegetables and top with fresh coriander and sliced red chilli.
