| Prep Time | 25 Mins |
| Cook Time | 20 Mins |
| Servings |
People
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Ingredients
Gram flour pancakes
- 1 Cup Gram flour
- Third Cup Water
- 1 Tbsp turmeric
- Sea salt and black pepper for seasoning
- Half Tsp chilli flakes and oil to fry.
Curry
- 1 Red pepper, chopped
- 1 courgette chopped
- 8 Cherry tomatoes Halved
- 1 Tbsp Coconut Oil
- 1 Tbsp Cumin Powder
- 1 Tsp smoked paprika
- 1 Green chilli chopped
- 2 Tbsp passata
- 2 Tbsp coconut cream
Toppings
- 1 Small Red onion finely cut
- 4 Spring onions Chopped
- Handful chopped coriander
- 4 Tbsp Coconut yoghurt
- 1 avocado peeled and chopped
Ingredients
Gram flour pancakes
Curry
Toppings
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Instructions
- Mix pancake ingredients together in a bowl and set aside.
- For the curry, melt the oil in a frying pan and add the vegetables and cook for 15 mins until soft. Add spices, passata, and coconut cream, stir and cook for 5 mins.
- Whilst curry is cooking, fry the pancakes in a separate frying pan. Make 4 separate pancakes.
- Place the pancakes on 4 separate plates and divide the curry mixture on top or to the side. Add the toppings to each pancake and serve.
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