Chapati Flatbread with Spiced Vegetable Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Soft, layered chapati flatbreads paired with a vibrant vegetable curry seasoned with turmeric, coriander, and fresh tomatoes, inspired by Tanzanian home cooking. This African-inspired vegetarian recipe, ready in about 75 minutes, pairs all-purpose flour, salt, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 3 tbsp, divided vegetable oil
• 3/4 cup warm water
• 1 medium (about 200g) potato, peeled and diced
• 1 large carrot, peeled and diced
• 2 medium tomato, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 cup water (for curry)
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped

Instructions

1. Step 1: In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. Add 2 tbsp vegetable oil and 3/4 cup warm water gradually, mixing until a soft dough forms. Knead for 8 minutes until smooth, cover, and rest for 30 minutes.
2. Step 2: While dough rests, heat 1 tbsp vegetable oil in a saucepan over medium heat. Add 1 medium chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 1 minute.
3. Step 3: Stir in 1 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp ground cumin, cooking for 30 seconds until fragrant.
4. Step 4: Add 1 medium diced potato, 1 large diced carrot, and 2 chopped tomatoes to the pan. Pour in 1 cup water and 1 tsp salt. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender and sauce thickens.
5. Step 5: Divide dough into 6 equal balls. On a floured surface, roll each ball into a thin 8-inch circle. Heat a dry skillet over medium-high heat, cook each chapati for 1-2 minutes per side until golden spots appear, brushing lightly with 1 tbsp vegetable oil during cooking.
6. Step 6: Serve hot chapatis with the spiced vegetable curry, garnished with 2 tbsp chopped fresh cilantro.