Cashew and eggplant curry with almond flatbreads -

Ingredients

• 2 tbsp olive oil
• 1 eggplant, diced into 1.5cm cubes
• 1/4 butternut pumpkin, diced into 1.5cm cubes
• 400g tin chickpeas, drained and rinsed
• 3 shallots, thinly sliced
• 6 garlic cloves, thinly sliced
• thumb-sized piece ginger, finely chopped
• 1 long red chilli, thinly sliced
• 1 bunch coriander, stems finely chopped and leaves picked
• 2 tsp turmeric
• 400ml reduced-fat coconut cream
• 6 kaffir lime leaves
• 2 tbsp brown sugar
• 2 tbsp reduced-salt, gluten free soy sauce
• juice of 1 lemon
• 1/2 cup roasted cashews, roughly chopped
• 2 cups cooked basmati rice, to serve
• 1 lime, cut into wedges, to serve
• 1 cup self raising flour
• 1/2 cup reduced-fat Greek yoghurt
• 50g slivered almonds
• pinch salt