A meal prep curry that is good enough for guests when accompanied by this quick oaty flatbread.
Cook – 30 mins
Makes 4 large portions
- 2 tbsp sesame oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed thumb-sized piece ginger, peeled and finely
- 1 tbsp madras curry paste
- 4 medium tomatoes
- 1 butternut squash
- 250g green lentils
- 600ml vegetable stock
- 80g bag of spinach
- 50g Good4U Lentil Sprout Mix
- 1 lime
- 150g plain flour
- 50g Flahavan’s Organic Porridge Oats
- 4 tbsp Good4U Super Seed Salad Topper
- ¼ tsp salt
- 100ml warm water
- 2 tbsp vegetable oil , plus extra for cooking
- Preheat oven to 180C. Finely chop onion, ginger and garlic and roughly chop the fresh tomatoes. Cut the butternut squash into large chunks, cover with 1 tbsp sesame oil and bake for 25 minutes.
- Add onion, ginger and garlic to a large saucepan over low heat with 1 tsp sesame oil and cook for 10 mins until softened. Stirring occasionally
- Stir in the curry paste and turn up the heat to medium, add the lentils and stock. Cook for 10 minutes
- Add the chunks of butternut squash and Breakfast boost, cook for 5 minutes. Then add the lentil sprout mix and cook for the last 5 minutes. Finish by stirring in the spinach leaves and a squeeze of lime.
- Place the flour, oats and salt in a large bowl and trickle on the water bit by bit. Mix the water and flour mixture together. Knead for 5 minutes. Divide the dough into four balls. On a clean surface, roll each ball into a circle using a rolling pin. Press 1 tbsp of super seed salad topper into the top of the flatbread with a sprinkle of salt . Heat a large frying pan. Take a sheet of kitchen paper and rub a little oil onto the surface of the pan. Cook each flatbread for about 2 minutes on each side.
- The curry will freeze without the addition of spinach and the flatbreads are best freshly made!
- To freeze, leave to cool completely, then divide between freezer bags and freeze for up to three months. Just microwave to defrost! Consume immediately. Do not refreeze.