Chapati Flatbreads with Spiced Lentil Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Soft, flaky East African chapatis paired with a fragrant, mildly spiced lentil curry simmered in tomatoes and coconut milk. This african-inspired vegetarian ready in about 80 minutes pairs all-purpose flour, salt, divided vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 cup, rinsed red lentils
• 1 medium, finely chopped onion
• 2, minced garlic cloves
• 1 tsp, grated ginger
• 1 tbsp curry powder
• 14 oz (400 g) canned diced tomatoes
• 1 cup coconut milk
• 2 cups vegetable broth or water
• 1 tsp salt
• 2 tbsp, chopped (optional) fresh cilantro

Instructions

1. Step 1: In a large mixing bowl, combine 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 on a floured surface for 8-10 minutes until smooth. Cover with a damp towel and rest for 30 minutes.
2. Step 2: While dough rests, combine 1 cup rinsed red lentils, 2 cups vegetable broth or water, and 1 tsp salt in a saucepan. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes until lentils are soft.
3. Step 3: Heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 finely chopped onion, 2 minced garlic cloves, and 1 tsp grated ginger. Sauté for 4 minutes until fragrant and translucent.
4. Step 4: Stir in 1 tbsp curry powder and cook for 1 minute. Add 14 oz canned diced tomatoes and 1 cup coconut milk. Simmer for 5 minutes.
5. Step 5: Add the cooked lentils to the skillet, stirring well. Simmer the curry for 10 minutes until thickened.
6. Step 6: Divide the dough into 8 equal balls. On a lightly floured surface, roll each ball into a thin 7-inch circle. Heat a nonstick skillet over medium-high heat. Cook each chapati for 1-2 minutes per side until golden spots appear. Brush with a little vegetable oil after cooking.
7. Step 7: Serve the chapati warm alongside the spiced lentil curry, garnished with chopped fresh cilantro if desired.