Spiced Potato and Curried Yogurt Flatbread

by Anjali @ The Picky Eater on January 26, 2011

Ok – so for some reason this week I’m really into flatbreads 🙂 I think it’s just because you can make anything you want with them – it’s like customizing your very own personal pizza hehe. This recipe was another one of those “rummage through my fridge and pull something together” dinners. I think my husband was a little skeptical when I pulled out the Trader Joe’s Vegetarian Masala Burgers from our freezer and said I was going to make an Indian “pizza” on naan with them. The good news is – it took less than 30 min to make and turned out to be SUPER tasty and flavorful! And, my husband LOVED it! So here is my recipe for Spiced Potato and Curried Yogurt Flatbread – hope you enjoy it!

The Ingredients

  • Trader Joe’s Vegetable Masala Burgers (you need one patty per flatbread – the great thing about these burgers is that they are mostly made with potatoes and spices – so it tastes like a spiced potato patty instead of a veggie burger!)
  • Trader Joe’s whole wheat Tandoori Naan (Note: you can also use sprouted wheat tortillas for this – which I did for my portion! I gave my husband the Naan though because he likes it better :). But using the sprouted wheat tortilla tastes great too!)
  • Fage 0% Greek Yogurt (I didn’t have 0% in my fridge so I used 2%, but I’d recommend 0% if you can find it!)
  • 1 Roma Tomato, diced
  • Romaine lettuce leaves, chopped
  • 1/3 Red Onion, diced
  • Trader Joe’s Mango Ginger Sauce (optional: I thought we’d end up using this, but the curry yogurt was so good we didn’t need it!)
  • 1 tsp curry powder (I used the one from Trader Joe’s – of course!)
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Directions

  1. Cook burgers according to package directions. While they are cooking, heat the naan in a toaster oven.
  2. Create the curry yogurt sauce: Combine the Greek Yogurt, curry powder, cumin, salt and garlic powder – stir until fully combined. Take about 1/3 of the yogurt and put into a separate bowl. Mix that part of the yogurt with a bit of water (1-2 Tbsp) until the sauce has thinned out slightly. After this – you should have two types of yogurt sauce – a thicker version and a thinner version.
  3. Once the burgers are done cooking, chop them up so they will fit on the flatbread.
  4. Spread the thick yogurt sauce on the flatbread. Top with the burger, tomato, onion and romaine. Drizzle the thinned out yogurt sauce on top. Eat and enjoy!

Pictures!

The curry yogurt sauce, before separating into two bowls…

Veggie patties cooking

Flatbread assembly part 1` (yogurt sauce spread, and veggie burger crumbled on top)

Flatbread assembly part 2 (veggies piled on, and thin yogurt sauce drizzled on top)

Ready to eat! YUM!

 

Spiced Potato and Curried Yogurt Flatbread

Ingredients

  • Trader Joe’s Vegetable Masala Burgers (you need one patty per flatbread – the great thing about these burgers is that they are mostly made with potatoes and spices – so it tastes like a spiced potato patty instead of a veggie burger!)
  • Trader Joe’s whole wheat Tandoori Naan (Note: you can also use sprouted wheat tortillas for this – which I did for my portion!)
  • 0% or 2% Greek Yogurt
  • 1 Roma Tomato, diced
  • Romaine lettuce leaves, chopped
  • 1/3 Red Onion, diced
  • Trader Joe’s Mango Ginger Sauce (optional)
  • 1 tsp curry powder
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp garlic powder

Directions

  1. Cook burgers according to package directions. While they are cooking, heat the naan in a toaster oven.
  2. Create the curry yogurt sauce: Combine the Greek Yogurt, curry powder, cumin, salt and garlic powder – stir until fully combined. Take about 1/3 of the yogurt and put into a separate bowl. Mix that part of the yogurt with a bit of water (1-2 Tbsp) until the sauce has thinned out slightly. After this – you should have two types of yogurt sauce – a thicker version and a thinner version.
  3. Once the burgers are done cooking, chop them up so they will fit on the flatbread.
  4. Spread the thick yogurt sauce on the flatbread. Top with the burger, tomato, onion and romaine. Drizzle the thinned out yogurt sauce on top.
http://pickyeaterblog.com/spiced-potato-and-curried-yogurt-flatbread/

{ 10 comments… read them below or add one }

Belinda @zomppa January 26, 2011 at 1:42 pm

That’s one loaded flatbread! Love the curried yogurt.

Reply

suchitra January 26, 2011 at 1:56 pm

love it! simple and flavorful 🙂

Reply

Joy (The Herbed Kitchen) January 26, 2011 at 6:15 pm

That looks delicious! I think some of the best dinners are those where you stand in front of the fridge with a blank look on your face then rummage for a bit. This is also delightfully fresh and light because of the yogurt sauce and the veggie burgers.

Reply

Kankana January 26, 2011 at 7:41 pm

Looks yummy…love the way you divided the yogurt !

Reply

Medeja January 27, 2011 at 3:15 am

I really like this sauce 🙂 whole thing looks really delicious 🙂

Reply

Squeaky Gourmet January 27, 2011 at 6:49 am

looks great and SUPER clever!

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Felicity @ Our Little Beehive January 28, 2011 at 2:09 pm

Loving your recipes! Just found you via A.T. congratulations! We’re up for a home design Homie. Just loving all these new blogs I’m discovering.

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Kita January 28, 2011 at 3:05 pm

Everything about that sounds soooo delicious!! I <3 curry

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Quay Po Cooks January 28, 2011 at 9:46 pm

Thanks for sending me a message on Twitter and at Foodbuzz. I voted for you:D All the best!

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Quay Po Cooks January 28, 2011 at 9:47 pm

Oh BTW, do join in the fun for my Valentine’s Giveaways. Here is the link:http://quaypocooks.blogspot.com/2011/01/i-give-you-my-love-on-valentines-day.html

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