Go Back

Coconut Curry Veggie FlatbreadĀ 

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 2 servings
Author: The Kitchen Prep


For Coconut Curry Sauce:

  • 1/2 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


  • 2 pieces of naan bread
  • 1/2 cup broccoli florets chopped into small pieces
  • 1 small zucchini cut into half moons
  • A few slices of sweet onion very thinly sliced
  • 1/4 cup shredded carrot
  • 2 tablespoons cilantro leaves
  • 2 green onions chopped
  • 1/4 cup crushed salted peanuts or cashews


  • 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.