Coconut Curry Veggie Flatbread
Servings: 2 servings
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.