January 24, 2022

Easy Curry Veggie Flatbreads

Easy Curry Veggie Flatbreads are a simple and fast weeknight dinner, using frozen vegetables and pantry ingredients. 

These Easy Curry Veggie Flatbreads are inspired by a local pizzeria that is no longer in operation. They are easy and fast, thanks to a few short-cut ingredients like store-bought pita bread, frozen vegetable mix, and shredded mozzarella. They’re not exactly like the original Thai-inspired pizza I first had, but they’re as close as they come - and faster than ordering takeout!

This January is absolutely bonkers busy for me, especially after the past two years of mostly staying home. I am relying on easy meals and shortcuts wherever I can get them! And that’s okay - frozen vegetables are a great convenient option for getting your veggies in, especially in the winter. For the store-bought pita bread, I chose whole wheat for added fiber. The peanut sauce for these flatbreads uses pantry staples for me, and is super simple to stir together quickly. 

Easy Curry Veggie Flatbreads are a fun and fast meal, perfect for a weeknight, or for a new twist on pizza night, too! I hope you’ll try these tasty flatbreads soon! 

Ingredients assembled for Easy Curry Veggie Flatbreads
Assemble your ingredients.

Side by side of the prepared peanut sauce and curry-coated vegetables
Thaw the frozen vegetable mix in the microwave, then toss with avocado oil and spices. While the veggies are thawing, whisk together the peanut sauce ingredients.

Stages of preparing the Easy Curry Veggie Flatbreads
Assemble the flatbreads - spread each pita with peanut sauce, then top with shredded cheese, then curry veggies, and then bake!

Garnished flatbread with fresh cilantro, crushed peanuts, and sweet chili sauce
Garnish flatbreads with fresh cilantro, crushed peanuts, and sweet chili sauce.

A slice of Easy Curry Veggie Flatbread on a piece of parchment paper
Slice, serve, and enjoy!

Easy Curry Veggie Flatbreads

Easy Curry Veggie Flatbreads are a simple and fast weeknight dinner, using frozen vegetables and pantry ingredients.


Kira Freed - The Joyful Plateful











For vegetables: 

16 oz. frozen “California-style” vegetable mix (cauliflower, broccoli, carrots)

1 Tbsp. avocado oil

1 1/2 tsp. yellow curry powder

3/4 tsp. kosher salt

1/4 tsp. ground black pepper

For peanut sauce: 

1/2 cup peanut butter

1 Tbsp. low-sodium tamari

1 tsp. rice vinegar

1 tsp. packed brown sugar

1/2 tsp. ground ginger

1/4 tsp. garlic powder

1/4 cup warm water

For assembly:

4 whole wheat pita or naan bread

8 oz. shredded mozzarella cheese

For garnish:

Fresh chopped cilantro

Crushed peanuts

Sweet chili sauce


  1. Preheat oven to 450 degrees F. 
  2. Start by thawing the frozen vegetables. Place the frozen vegetables in a large microwave-safe dish with a splash of water. Cover and microwave for 5 minutes, just until vegetables are defrosted and no frozen pieces remain.
  3. While vegetables are thawing, make the peanut sauce. Combine all the ingredients in a medium bowl and whisk together until smooth. Set aside. 
  4. Once vegetables are thawed, drain off excess water. Toss the vegetables with the avocado oil to coat. Then, add the curry powder, salt, and pepper, and toss again until all the vegetables are evenly coated. Set aside. 
  5. To assemble the flatbreads, place each pita (or naan) on a large sheet pan (I use two sheet pans, with two flatbreads on each). 
  6. Spread each pita with 1/4 of the peanut sauce, leaving just a small border around the edges. 
  7. Top each peanut sauce-coated pita evenly with 1/4 of the shredded cheese. 
  8. Finally, divide the vegetable mixture evenly among the four flatbreads.
  9. Bake the flatbreads at 450 degrees F for 15 minutes. 
  10. Remove the flatbreads from the oven and serve immediately, garnished with fresh chopped cilantro, crushed peanuts, and sweet chili sauce. 
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May 24, 2022
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!