Coconut Curry Veggie Flatbread

You guys, it’s back. Football!!!

Hello, game day! Goodbye husband’s attention span.

For 17 weeks, Monday nights will be sacred for sports fans everywhere. But you know what probably won’t be? Keeping the diet in check.

You know what I’m talking about: Nachos. Potato skins. Mozzarella sticks. Chicken wings. Greasy bar food galore.

I’m here to give you good news — you don’t have to bench Meatless Mondays just because it’s a season for snacking. I know your favorite pizza place may be on speed dial, but before you call {or text or tweet or send an emoji or whatever the heck you do nowadays to get a pizza delivered} give this recipe a try:

Coconut Curry Veggie Flatbread

Can you believe this version of a fan favorite contains no meat or cheese, but still has plenty of flavor? The creamy red curry base for this flatbread is made with Silk Coconutmilk , and makes a fantastic glue for the slew of veggies that get piled on and baked to perfection.

It’s a Monday night bite you won’t regret on Tuesday, and a brand new way to look at game day dishes!

This is one time in your life where you can have your cake {or, you know, flatbread} and eat it, too.

Check out Silk’s website for more plant-based tailgate ideas and take the #MeatlessMondayNight challenge!

Coconut Curry Veggie Flatbread 

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Course Main Course

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 2 servings

Author Dianna Muscari

Ingredients  

For Coconut Curry Sauce:

• ½ cup Silk Unsweetened Coconutmilk
• 1 heaping tablespoon red curry paste {found in the Asian food section of the grocery store}
• 2 tablespoons water
• 1 tablespoon cornstarch

Flatbread:

• 2 pieces of naan bread
• ½ cup broccoli florets chopped into small pieces
• 1 small zucchini cut into half moons
• A few slices of sweet onion very thinly sliced
• ¼ cup shredded carrot
• 2 tablespoons cilantro leaves
• 2 green onions chopped
• ¼ cup crushed salted peanuts or cashews

Instructions 

• Preheat oven to 375 degrees. Line a baking pan with foil. Place naan bread on baking pan and set aside.
• Meanwhile, spoon red curry paste into a small saucepan over medium-high heat. Slowly whisk coconutmilk into paste until fully incorporated. Bring to a simmer.
• Combine the water and cornstarch in a measuring cup and whisk until completely smooth. Pour into coconutmilk mixture and whisk until thickened and smooth, about 1 or 2 minutes. Set aside and cool slightly.
• Divide coconut curry sauce between the two flatbreads, spreading into a thin layer as you would pizza sauce. {You may want to reserve a few tablespoons for garnishing, if desired.} Top with broccoli, zucchini, onion and carrot.
• Bake for about 15-20 minutes or until the flatbread begins to brown around the edges and the vegetables are tender-crisp.

This conversation is sponsored by Silk. The opinions and text are all mine.

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