Tomato keema curry with chickpea flatbread

Vegetarian
35 Min
medium
4 People
Rating starstarstarstarstar
Curried lentils with tomatoes and sweet potato served alongside freshly baked chickpea flatbread.
1. Set oven to 180ºC. Whisk together chickpea flour and 3/4 cup water. Set aside for 10 minutes. (see notes)

2. Meanwhile, slice the onion. Dice sweet potato (2cm dice) and tomatoes. Chop garlic cloves. Dice capsicum and keep separate (for garnish).

3. Line an oven tray with baking paper and drizzle with oil (to prevent sticking). Pour chickpea batter onto tray and spread with spatula (20cm wide). Drizzle over olive oil. Sprinkle with cumin seeds and salt. Bake for 20-25 minutes until golden and crisp around the edges.

4. Heat frypan over medium-high heat with 2 tbsp oil. Add onion, sweet potato and curry leaves. Cook for 5 minutes until onion has softened.

5. Add 1 tbsp curry powder, garlic, and drained lentils to pan. Add diced and tinned tomatoes along with 1/2 tin (200ml) water. Cover and simmer for 10 minutes. Season to taste with salt and pepper.

6. Break apart flatbread and divide among bowls with curry. Top with fresh capsicum.

NOTES
The batter should be thickened before you pour onto the lined tray. You can also add other spices such as fennel seeds and garlic flakes on top before baking.
Chickpea flour, 1 packet (150g)
Red onion, 1/2 *
Sweet potato, 600g
Tomatoes, 2
Garlic, 2 cloves
Green capsicum, 1
Curry leaves, 2 fronds
Lentils, 2 x 400g
Chopped tomatoes, 400g

FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, cumin seeds, curry powder