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A great daikon-based curry with protein-packed chickpea flour flatbreads

Daikon curry inspired by Smita Chandra with spiced chickpea flat bread

This meal comes from two different publications. Earlier in the week I saw these beautiful daikons at the supermarket and jumped at the novelty. Then I wasn't totally sure what to do with them until I stumbled on Smita Chandra's curry for the veg on Saveur's website. In the recipe she mentions serving it with Chapatis so I knew a flatbread of some sort would pair well.

I wanted something that might add a little protein to the dish (am I a broken record yet?) so I found a flatbread on Savita's website, Chef de Home, that uses equal parts chickpea and wheat flours as the base. I imagine both authors recipes are lightyears more tasty, but I didn't have all the ingredients on hand so I had to adjust with what I had.

Serves 2

Ingredients

Daikon curry

2 tbsp olive oil

1/2 tsp fennel seeds

2 cloves garlic, minced

1 large shallot, roughly diced

1 lb daikon, peeled and cut into ½" pieces

2 tbsp spinach (fresh or frozen)

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp red chile powder, such as cayenne

Kosher salt, to taste

Chickpea flat bread

3/4 cup chickpea flour

3/4 cup wheat flour

1 tsp salt

1/4 tsp black pepper

1/4 tsp mild chile flakes

1/4 tsp turmeric

1 tbsp cumin seeds

1 shallot, minced

1/2 red chili pepper, minced

2 tbsp olive oil

1 tsp ghee

Recipe

STEP 1

Heat oil in a large skillet over medium-high heat. Cook fennel seeds seeds until they pop, 1-2 minutes.

STEP 2

Add the garlic and onion; cook until golden, 5–7 minutes. Stir in the daikon and spinach, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Season with salt.

STEP 3

To make the bread, combine all the dry ingredients together. Then add in the wet ingredients except the ghee. Slowly add in 1/4 cup of water at a time until it comes together (1/4 cup of water in total was enough for me). Let the mixture rest for 15-20 mins.

STEP 4

Divide the dough into 4 and roll out into a flat circle. You'll likely need a little flour so it doesn't stick to the counter.

STEP 5

To cook the bread, heat another large skillet over medium high heat. Add a small amount of ghee to the pan and place the flatbread on top. Cook for 2 minutes per side or until golden brown spots start to form. Repeat with the other balls of dough.

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MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

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- Julia Feld