FTC - NZ Indian Chickpea Curry & Garlic Flatbreads

While the veggies are roasting, finely grate the garlic (or use a garlic press). Slice the mini flour tortillas into 3cm strips. In a small bowl, combine olive oil (3 tbs for 2 people / 1/3 cup for 4 people) and 1/2 the garlic.

Meanwhile, place the flat bread strips in a single layer on a second oven tray lined with baking paper (don’t worry if they overlap) and drizzle or brush with the garlic oil. Season with salt and pepper. Bake until golden, 10-12 minutes.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook the mild North Indian spice blend, tomato paste and the remaining garlic and cook until fragrant, 1 minute. Add the coconut milk, water, chickpeas (including the chickpea water) and vegetable stock powder. Stir to combine. Simmer until slightly reduced, 5-8 minutes. TIP: Add a splash of water if the curry is becoming dry. Add the roasted veggies and baby spinach leaves and stir to combine. Season to taste.

While the curry is simmering, pick and finely slice the mint. In a small bowl, combine the Greek yoghurt, mint and a pinch of salt and pepper.