Natural Yogurt Flatbreads with Spiced Sweet Potato & Pepper Stew

Delight your taste buds with this deliciously hearty recipe!

  • 1 hr
  • Serves 6
  • Vegetarian
  • Beginner




  • 1 Red onion
  • 2 tsp Cumin seeds
  • 3 Cloves garlic
  • 1tsp Smoked paprika
  • 1 Cinnamon stick
  • 1 tsp Cayenne
  • 1 tsp Thyme
  • 2 Red peppers
  • 1 Sweet potato, peeled
  • 2 Tinned tomatoes
  • 1 small bunch of Coriander


  1. Start by getting your stew on… chop the red onion into small rough pieces. Add to a heavy pan & saute until soft.
  2. Add the roughly chopped garlic & cumin seeds. Cook for a few minutes making sure the garlic doesn’t burn. Add your remaining spices & stir.
  3. Chop your red peppers into 1 inch pieces as well as the sweet potato. Add to the pot, mix around, then add the tinned tomatoes & the same amount of water.
  4. Cook for 40 mins on a low heat until reduced, stir regularly to avoid sticking to the bottom of the pot.
  5. While your stew is cooking, make the flatbreads:
  6. Add all the flatbread ingredients into a bowl & lightly bring together with a spoon.
  7. Divide into 6 flat and round flatbread that are roughly the same size.
  8. Heat the olive oil & butter in a frying pan until hot. Add the flatbreads & cook until golden brown, then flip over & cook for another 4-5 mins to make sure they are cooked through.
  9. Serve everything along with the Yeo Valley Garlic Dip.

Similar Recipes

Spiced Lentil Soup

  • 30 mins
  • Serves 4

Natural Yogurt, Spinach and Horseradish Dip

  • 10 mins
  • Serves 4
  • Gluten Free

Keep up with everything happening in the valley...

...including upcoming events, recipes, competitions and more. Just pop your email address in below:

By signing up, you’re confirming that you’re over 18 and would like us to send you our newsletters and offers by email. Remember, we’ll never pass on your information (unless you’ve specifically asked us to). Check out our Privacy Policy for more info.