Tomato Coconut Curry with Sourdough Flatbread
A quick saag-inspired Indian curry of fresh tomatoes, ginger, garlic and chili simmered with coconut milk, frozen spinach and asparagus, served with a crispy curry-and-cilantro sourdough starter flatbread. A flavor-packed vegetarian dinner in about 15 minutes.
- 17 min (5 prep · 12 cook)
- 2 servings
- $
- easy
- Indian
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Ingredients
Curry
Sourdough Flatbread
Equipment: 10-inch nonstick pan, potato masher
Method
- Build the base
- 1
Heat the coconut oil in a 10-inch pan over medium heat, add the chopped ginger and garlic and fry, stirring constantly so they don't burn, about 1–2 minutes until fragrant.
- 2
Add the sliced chili and the curry powder and toast with the aromatics for about 30 seconds until fragrant.
- 3
Add the chopped tomatoes, raise the heat to medium-high and cook about 2 minutes until they start breaking down, then mash them into a chunky sauce.
- 4
Stir in the coconut milk and frozen spinach and simmer, stirring occasionally, until the spinach thaws and the curry thickens, a few minutes.
- Make the flatbread
- 5
Meanwhile melt the butter in a skillet over medium heat (go gentle on induction), pour in the sourdough starter and spread into a round.
- 6
Sprinkle with curry powder, sliced cilantro stems and leaves, and salt; cook until golden underneath, about 2–3 minutes, then flip and cook the other side until golden and cooked through.
- Finish
- 7
Season the curry with salt, add the asparagus and simmer 2–3 minutes until just tender.
- 8
Taste, adjust salt, squeeze in lime juice and serve with the flatbread or over leftover rice.
Tips
- Bloom the curry powder in the oil with the aromatics before adding tomatoes for the deepest flavor.
- If you forget the spices, push the tomatoes aside and toast the spices in the clear spot before stirring together.
- Any quick-cooking veg works in place of asparagus: broccoli, zucchini or eggplant.
- Use ghee or coconut oil; make it fully vegan by cooking the flatbread in oil instead of butter.
- No starter? Brush store-bought naan with butter and pan-fry with a little curry powder, or mix equal parts Greek yogurt and flour with a pinch of salt and fry.
- Induction heats butter very fast, so use moderate heat to avoid burning the flatbread.
- Quantities for aromatics, spices, tomatoes and veg were not stated and are estimates; only the 1 cup coconut milk was given.
- Don't skip the lime—acidity brightens the curry.
- Rinsed rice simmered in plenty of water can be ready in 10–15 minutes if you want rice.
