Vegan Butternut Curry with Flatbread


Just thought I’d pop in a quick recipe. I’ve just picked 2 beautiful butternuts and some fresh chili’s from my garden so I’m creating one of my favourits dishes.

As always keep your ingredients as fresh and organic as possible.


1 tbsp coconut oil

1 teasp Cumin

Half teasps Cayenne Pepper

1 Teasp mustard seeds

1 teasp Garam Masala

Sal and Pepper

I large butternut

Mixed vegetables of your choice

I onion

2 chillis/Half a Jalapeno (as hot as you like and deseeded))

Red Capsicum

400mls coconut milk (preferably organic and homemade)

Flat Bread

200g SR organic flour

200mls coconut milk or yogurt


Optional Garlic and chili

How to do it:

Chop you the butternut into chunks and steam or boil until soft but not mushy.

Meanwhile put all the spices in a dry pan and heat until they start to turn a shade darker and become aromatic.

Turn down the heat and stir in the oil. Add the chillis, chopped onion and capsicum and cook until soft.

Drain the butternut and add to the curry.

Heat through stirring to blend in the spices, and add the salt and pepper.

Add the coconut milk and stir

Make it to the consistency you want.

The coconut milk really only need to be heated through.

For the flat bread

MIx the milk with the flour and salt (plus chopped garlic and chili)

Knead for around 3-5 minutes until smooth and soft.

Leave covered for an hour or two.

Roll into around 8 flat breads. They do puff up a bit so don’t be worried about doing them too thin.

Cook in coconut oil in a frying pan or skillet until golden on both sides.

Keep warm in the oven until ready to use.

To Serve

Serve with a green salad and chutney or coconut yogurt..

Let me know how you go with this recipe.

Deb x