Quinoa and Lime Curry with Seeded Flatbread from The Quinoa Cookbook by Penny Doyle

Ingredients

• 175 g/6 oz/1½ cups quinoa flour
• 175 g/6 oz/1½ cups wholemeal (whole-wheat) flour
• 115 g/4 oz cauliflower florets
• 30 ml/2 tbsp mixed seeds, such as pumpkin, sunflower and poppy
• 400 g/14 oz canned chopped tomatoes
• 125 g/4¼ oz/¾ cup pearl quinoa
• 1 clove garlic, peeled and crushed
• 1 medium carrot, peeled and diced
• 30 ml/2 tbsp olive oil
• about 175 ml/6 fl oz/¾ cup cold water
• 1 small onion, finely sliced
• 15 ml/1 tbsp garam masala
• 30 ml/2 tbsp lime pickle
• 750 ml/1¼ pints/3 cups boiling water
• 15 ml/1 tbsp rapeseed (canola) oil
• 115 g/4 oz spinach, washed and shredded
• salt and ground black pepper
• 150 g/5 oz/generous ½ cup red lentils
• 2.5 ml/½ tsp salt
• lime wedges and lime pickle, to serve
• 15 ml/1 tbsp fresh coriander (cilantro), chopped, plus extra for garnishing
• 7.5 ml/1½ tsp baking powder
• vegetable oil, for frying
• 15 ml/1 tbsp tomato purée (paste)
• 10 ml/2 tsp ground cumin