Photo of Vegan chickpea curry with flatbread by WW

Vegan chickpea curry with flatbread

6 - 10
PersonalPoints™ per serving
Total Time
20 min
5 min
15 min
Whip up this simple vegan curry in just 20 minutes for when you need dinner in a flash.


Plain unsweetened soy yoghurt

150 g

White self-raising flour

80 g

White self-raising flour

1 tsp, extra, for dusting

Tikka masala paste

2 tbs

Canned chickpeas, rinsed and drained

1 400g can


2 large, roughly chopped

Fresh coriander

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Place a baking tray in oven until very hot.
  2. Meanwhile, combine 50g of yoghurt, the flour and a large pinch of salt in a small bowl until you have a soft dough. Shape into a ball.
  3. Place a sheet of baking paper on a work surface and dust with flour. Tip the dough onto paper and form a 4mm thick teardrop shape flatbread. Transfer dough (with baking paper) to hot baking tray and bake for 10-12 minutes or until light golden.
  4. Meanwhile, lightly spray a large non-stick frying pan over medium heat. Cook the curry paste, stirring, for 1 minute or until fragrant. Add chickpeas, tomatoes and ⅓ cup (80ml) water and bring to the boil. Reduce heat and simmer, covered, for 8-10 minutes or until chickpeas are soft and the tomatoes have broken down.
  5. Spread two-thirds of remaining yoghurt over the flatbread. Top with half the curry (see tip). Cut in half, then serve with remaining yoghurt, sprinkled with coriander.


TIP: Store the remaining curry in an airtight container in the fridge for 3 days or freezer for 3 months.