Mon, 18 May 2026
Serves 2 people (prep time 15 minutes)
This delicious dish is a great way to use up any leftover vegetables and perfect for a sunny day.
Ingredients:
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 (or curry powder)
1 tsp chilli powder
1 lime
2 flat breads
Irish rapeseed oil
150g coconut yoghurt (or natural 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…. Enjoy..
