Vadouvan Vegetables and Goat Cheese Flatbread.

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This recipe came about after I had left over vegetable puree from my Vandouvan Stuffed Rigatoni.  I thought it might be good on a pizza or flatbread and I was right.  Since there was goat cheese in the puree, I stuck with that as the cheese on top of this vadouvan vegetables and goat cheese flatbread .  The pomegrant adds the right amount of brightness to the sweetness of the puree and the salad really is perfect on this with the sharpness of the balsamic bringing this whole dish together.  This was the best “bonus” recipe ever.

I used mini naan in this recipe but this would be great on pita or on my skinny pizza dough too.  Dare I say, English Muffins would work too?  I think YES.

Once you have the puree made this comes together really fast so I’d make a batch on the weekend and have it ready for fast lunches during the week.

What is vadouvan?

Are you wondering what is Vandouvan?  Well. I was!!!  I hadn’t heard of this spice and now I’m hooked.  It is a French curry… lots of the spice flavors found in curry plus garlic and onion.  But, guess what?  None of the heat.  This spice has a smokey almost sweet taste that is emphasized in the sweetness of the vegetables.  I was so excited to find this that I played with it for a week coming up with several great recipes like my vadouvan roasted veggies.

I’ve never been able to say I “like curry”.  It has always been to hot or had such a strong smell that I just couldn’t enjoy it.  I was told repeatedly that curry was not a dish but a spice and I just needed to find the right spice blend.  Since I don’t like heat that much, this was the most amazing find.  Leave it to the French to create a curry spice I now love!

Grab a bottle a bottle of vadouvan than try this recipe and my Stuffed Rigatoni dish too.  

How to make vadouvan vegetables and goat cheese flatbread

  • Make the roasted butternut, carrot and goat cheese puree. Preheat the oven to 375 degrees.
  • Put the squash, carrots, onion, tablespoon of olive oil, vadouvan, salt and pepper in a large bowl and toss to coat all the veggies. Place on a baking sheet covered with parchment paper or tin foil. Roast for 35 – 40 minutes until veggies are soft and fragrant.
  • Remove the veggies from the oven and let cool for about 5 minutes. Add them to a food processor or blender, and process for one minute. Add the goat cheese and 3/4 cup of chicken stock, heavy cream and process until smooth. If it is too thick, add some chicken stock. You want the mixture smooth and creamy.  Taste, taste, taste. Adjust seasoning if needed and add more salt and pepper accordingly.

NOTE:  you can see all the photos of each step on the original vadouvan stuffed rigatoni recipe.

blended veggies in blender.
  • Brush the naan bread with olive oil on one side, sprinkle with salt and pepper and place oil side down on an indoor or outdoor grill until grill marks show. Brush the other side with oil and season with salt and pepper. Flip and grill the other side.
cooking flatbread.
cooked flatbread.
  • Top each naan with heaping 1/4 cup of the vegetable puree and sprinkle with salt and pepper. Top each with one ounce of sliced or crumbled goat cheese. Place under the broiler for 2 – 3 minutes until the cheese is lightly browned and the puree is heated through.  You will have extra puree.  Use it to make more flatbreads (I promise, you will be hooked.) or try the Vadouvan Stuffed Rigatoni.
assembling flatbread.
  • Meanwhile, whisk one tablespoon of olive oil and balsamic vinegar with a pinch of salt and some ground pepper. Add the frisee lettuce to a bowl and drizzle with the vinaigrette. Toss to coat. Taste. If it needs more salt, add.
mixed greens dressed in bowl.
  • Remove flatbreads from under the broiler. Sprinkle with pomegranate seeds and top with some dressed friscee salad. Add a few more pomegranate seeds. Enjoy.
Vadouvan Vegetables and Goat Cheese Flatbread.

Frequently asked questions and answers about vadouvan and making this recipe

Vadouvan spice is available at specialty spice shops, Williams Sonoma, Whole Foods, and online retailers like Amazon, Spice House, and Penzeys. Many Middle Eastern and Indian grocery stores also carry vadouvan or similar curry blends. For the freshest vadouvan with the most aromatic flavor for your roasted vegetable flatbread, buy from specialty spice retailers that have high turnover and source directly from spice producers.
Vadouvan typically costs $8-15 for a 2-3 ounce container, making it more expensive than basic curry powder but comparable to other premium spice blends. The higher price reflects its complex blend of curry leaves, fenugreek, and dried vegetables. Since you only need 1-2 tablespoons per flatbread recipe, the cost per recipe quite reasonable.
Store vadouvan in an airtight container in a cool, dark pantry away from heat and light. Properly stored vadouvan maintains peak flavor for 12-18 months, though it’s best used within 6 months for maximum potency in roasted vegetable dishes. Keep it away from the stove and spice rack above cooking areas. You’ll know it’s still fresh when it has a strong, aromatic curry scent when you open the container.
Yes, vadouvan roasted vegetables can be made 2-3 days ahead and stored in the refrigerator. The flavors actually improve over time as the vadouvan spices meld with the vegetables. You can then blend the veggies with the rest of the ingredients and continue with the recipe. Alternatively, you can make the entire puree ahead of time and store it in a covered container until ready to use. I’d bring it to room temperature before adding it to the naan bread and cooking it. Making ahead makes this perfect for entertaining.
Soft, creamy goat cheese (chevre) works best with vadouvan roasted vegetable puree because its tangy, mild flavor complements the warm curry spices without competing. Use 4-6 ounces of goat cheese per flatbread, crumbling it over the roasted vegetable puree before baking. Avoid aged goat cheese which can be too sharp and overpower the vadouvan’s delicate flavor profile.