Garlic and coriander flatbread with curry

In an earlier recipe, I made a spicy chickpea curry with cauliflower rice. This recipe uses the same principle spice blend to make the curry with the addition of a flatbread instead of rice to accompany it. Please note that the protein and vegetable quantities must be adjusted to adhere to the allowances given in each step if you are following the Cambridge Weight Plan.

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  1. Grate 50g cauliflower and mix in a bowl with 40g low fat cottage cheese and 1 egg. Add in black pepper, garlic granules and dried coriander.
  2. Spread on a greaseproof paper lined baking tray or round sandwich tin (for shape).
  3. Bake at 200c for 15 mins or until golden.
  4. Whilst the flatbread is cooking make up a curry using either 90g tinned chickpeas or 100g chicken/turkey/prawns/fish and 30g mix of spring onion and spinach or any other vegetable from the list. Use the method in the chickpea curry recipe.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

6 thoughts on “Garlic and coriander flatbread with curry

  1. Hi Chanden,

    This site is fabulous and I am literally drooling at your recipes. I’m going to try a couple next week but I just wanted to ask – when you say garlic and ginger pastes, do you make these (and if so, how?) or buy them?

    Best wishes,

    Clair x

    Liked by 1 person

    1. Hi Clair! Thank you so much for your lovely comment!!! I actually just use the very lazy garlic and ginger – the shop ones contain teeny amounts of salt/sugar so not the best option to use a lot of.
      If you want to make your own- just whizz up fresh garlic or ginger in the food processor and then put in a freezer bag – spread it out flat so it’s not all a big lump at the bottom- then when you need some you can just break some off as you go- no need to defrost x

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  2. Ah, I see. I thought it was some mystical potion you’d dreamed up but I always use a micro grater for garlic and ginger, as I don’t like getting a harsh lump of garlic or those fibrous strands of ginger in my mouth – I just never really thought of it as a paste before! Great tip about freezing though.

    I’m going to try to make the prawn cakes on Tuesday but I can only tolerate coriander in very small doses so going to do them with an Asian inspired dipping sauce I think and rice as I’m on step 3 so I can be a bit more flexible. And then this fabulous looking curry next weekend!

    Keep the recipes coming. You’re doing a great job!👌😘

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    1. Ahh I don’t mind getting a big piece of ginger or garlic lol- definitely make your own adjustments, I know coriander is a bit marmite lol post your dinner on the CWP though! Xx

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