Easy Curry Veggie Flatbreads are a simple and fast weeknight dinner, using frozen vegetables and pantry ingredients.
These Easy Curry Veggie Flatbreads are inspired by a local pizzeria that is no longer in operation. They are easy and fast, thanks to a few short-cut ingredients like store-bought pita bread, frozen vegetable mix, and shredded mozzarella. They’re not exactly like the original Thai-inspired pizza I first had, but they’re as close as they come - and faster than ordering takeout!
This January is absolutely bonkers busy for me, especially after the past two years of mostly staying home. I am relying on easy meals and shortcuts wherever I can get them! And that’s okay - frozen vegetables are a great convenient option for getting your veggies in, especially in the winter. For the store-bought pita bread, I chose whole wheat for added fiber. The peanut sauce for these flatbreads uses pantry staples for me, and is super simple to stir together quickly.
Easy Curry Veggie Flatbreads are a fun and fast meal, perfect for a weeknight, or for a new twist on pizza night, too! I hope you’ll try these tasty flatbreads soon!
Easy Curry Veggie Flatbreads are a simple and fast weeknight dinner, using frozen vegetables and pantry ingredients.
For vegetables:
16 oz. frozen “California-style” vegetable mix (cauliflower, broccoli, carrots)
1 Tbsp. avocado oil
1 1/2 tsp. yellow curry powder
3/4 tsp. kosher salt
1/4 tsp. ground black pepper
For peanut sauce:
1/2 cup peanut butter
1 Tbsp. low-sodium tamari
1 tsp. rice vinegar
1 tsp. packed brown sugar
1/2 tsp. ground ginger
1/4 tsp. garlic powder
1/4 cup warm water
For assembly:
4 whole wheat pita or naan bread
8 oz. shredded mozzarella cheese
For garnish:
Fresh chopped cilantro
Crushed peanuts
Sweet chili sauce
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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