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.
- 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.
- Spread on a greaseproof paper lined baking tray or round sandwich tin (for shape).
- Bake at 200c for 15 mins or until golden.
- 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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