Two Ingredient Flat Breads

Dhal, curry and flat bread.

I’ve never made these before but fancied some bread with our curry last night. These are ridiculously simple and were fluffy on the inside.

You need equal quantities of natural yogurt (dairy free works fine) and self raising flour. I used 150g of each which made enough for the three of us. Mix together to form a dough then break off pieces and roll flat on a floured surface, don’t roll them too thin. Heat a griddle pan until hot and dry fry until puffed and light golden. Eat whilst hot.

Cook till puffed.
Light golden brown šŸ˜

Coconut Vegetable Dhal Soup (v)

We eat a lot of soup. It’s tasty, nourishing and you can hide all sorts in it. This used up some leftover sweet potatoes and some sad celery as well as delivering a nutritional hit from the red lentils. Freeze some if you have leftovers. It’s a warm and comforting hug in a bowl.

Coconut Vegetable Dhal Soup

For six portions you need:

  • 1 swede, peeled and cut into small dice
  • 1 sweet potato, peeled and chopped
  • 1 leek, washed and sliced
  • 3 sticks celery, sliced
  • 1 tbsp olive oil
  • 1 can coconut milk
  • 1 cup red lentils
  • 1-1.5 litres vegetable stock (more or less depending on how thick you want the soup)
  • Salt and pepper
  • 2 tsp medium curry powder
  • Toasted mixed seeds
  • Fresh coriander
  1. Begin by sautƩing the vegetables in the oil for 5-10 mins.
  2. Add the lentils and curry powder and mix well.
  3. Add the coconut milk and stock. Bring to the boil then reduce to a simmer, cover and cook gently for 20 mins.
  4. Blitz the soup with a stick blender, season to taste and serve garnished with the seeds and coriander.

Pasta with Cabbage and Chickpeas (v)

A really tasty and satisfying yet very quick supper dish, and one where the pasta doesn’t get cold even tho there’s no ‘wet’ sauce covering it. Everyone loved this, even the boy who porports to “hate cabbage”. I think the garlicky oil, flecked with spicy chilli heat, is what made him over come his cabbage consternation… This is another from River Cottage Veg Everyday.

For three portions you need
225g pasta, we used rigatoniĀ 
1 can chickpeas, don’t bother to drain them
2 cloves garlic, finely chopped
1 chilli, finely chopped
1 onion, finely sliced
5 tbsp olove oil
4-5 cavolo nero cabbage leaves, tough stems removed and finely shredded.
Cook the pasta. Heat the oil in a pan and fry the onion over a medium heat until lightly golden. Add the chilli and garlic and cook for a few mins longer.
3 mins before the pasta is done, lob in the chickpeas (juice an’ all) and the cabbage. Heat for 3 mins then drain. Toss into the onion pan and mix thoroughly. Serve in warmed bowls and add some cheese if you’re not vegan. Delicious.Ā