Creamy Cauliflower Curry & Garlicky Flatbreads

Serves: 4
Cooks in: 75 minutes
Difficulty: 5/10
Can be gluten free

An epic collaboration between Alpro & myself. They challenged me to make a recipe using their ‘Yoghurt’ range. I managed to feature it in 3 recipes in one meal! Incredible garlicky fluffy flatbreads, creamy cauliflower curry & a mint yoghurt dip.



2 & 1/2 cups/300g Self Raising Flour  

1/2 tsp Sea Salt  

1 tsp Baking Powder  

1 tsp Garlic Granules  

2 tsp Black Onion Seeds  

1 & 1/4 cup/300g Alpro Plain With Coconut 

Cauliflower Curry

2 tbsp Olive Oil  

1 large Red Onion, roughly chopped  

1 tbs Fresh Ginger, minced  

6 Garlic Cloves, minced  

1 Red Chilli, finely chopped  

1 tsp Ground Turmeric  

1 tsp Ground Cumin  

1/2 tsp Ground Fenugreek  

1 tsp Ground Coriander  

2 tbs Tomato Puree  

1 Small Head of Cauliflower, cut into small florets  2 cups/480ml Vegetable Stock  

1 cup/225g Alpro Plain With Coconut

1 tin Chickpeas, drained  

100g/1/2 cup Toasted Cashew Nuts  

2 tsp Garam Masala  

Mint “Yoghurt” Dip  

Handful Fresh Mint  

Half a Cucumber, seeds removed and cubed small  1 tsp Paprika  

1 cup/200g Alpro Plain Yoghurt Alternative

Pinch Salt & Pepper  


Mango Chutney  

Fresh Coriander  



First up for the flatbreads, In a large mixing bowl, add the flour, salt, baking powder,  garlic & black onion. Mix well.  

Pour in the Alpro Plain With Coconut & mix together with a spatula. Once the dough is  together in a ball turn the dough out onto a lightly floured surface. Knead the dough  for around 4 minutes.  

Place the dough back in the bowl and cover, let the dough rest for 10 minutes or  until you’re ready to roll out and cook.  

To make the curry, place a large saucepan over a medium heat and add the oil.  When the pan is hot add the onion, garlic, chilli & ginger, cook for 5 minutes –  stirring often. This is the most important part of making the curry, getting your  base ingredients lovely and golden will insure the finished curry has a powerful  flavour.  

Add the turmeric, cumin, fenugreek & coriander, then cook whilst stirring for  another 3-4 minutes to let the spices roast & release their aromatics. Throw in the  tomato puree and cook for 1 more minute before adding the cauliflower florets &  stir well so they are coated in all the beautiful flavours.  

Deglaze the pan with the stock and stir well then allow it to come to a simmer.  

Let your curry bubble away gently for around 12 minutes. Before stirring in the Alpro plant-based yoghurt alternative, garam masala & chickpeas. Let the curry cook away for a further 5  minutes over a very low heat.  

Meanwhile mix together all the ingredients for the cucumber & mint dip.  

To cook the flat breads, cut the dough into 7 & then using a rolling pin roll each  piece out into a rough circle shape approximately 1cm thick.  

Preheat a non-stick pan over a high heat. I recommend turning the extractor fan on  & opening the windows. The key is to get that pan super hot. Add a small amount of  oil then cook each flat bread individually for 2 minutes on each side. They should  fluff up beautifully when cooking.  

Once you’ve grilled all the flatbreads serve your curry on top of them garnished  with the cucumber and mint “yoghurt” dip, mango chutney & fresh coriander.