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Vegetarian, Africa and overseas

Farata and gros pois curry

Farata and gros pois curry is a Mauritian vegetarian dish made of flaky flatbreads and a white bean curry simmered with tomato and curry powder. It takes 70 minutes for 4 people, has a medium difficulty level, and costs about €1.80 per person. The key is stretching the farata dough very thin before rolling it, which creates the crisp layers.

Tonight, we open the spice box for farata, those flaky Mauritian flatbreads, and a tomato based gros pois curry.

Farata and gros pois curry
Total time
1 h 10
Difficulty
Medium
Cost per person
€1.80
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Summer
The kids
They generally like it

In Mauritius, farata shows up next to almost every dish, but paired with a gros pois curry it becomes the whole meal. The bread is flaky and soft at the same time, perfect for scooping up the thick tomato sauce where the white beans slowly break down. Curry powder and green chili add depth without too much heat, and fresh thyme gives it a note you won't find in more classic curries.

This is a dish that takes some time in the kitchen but no complicated technique, great for a Sunday when you feel like kneading and rolling dough without any pressure. Kids usually love dipping their farata into the sauce, and you can keep the chili on the side for more sensitive palates. With Mon Chou, this curry becomes an easy way to cook a vegetarian meal that everyone at the table actually enjoys.

The ingredients

4 people

Pantry

  • Flouroften in the pantry 400 g
  • Canned white beansoften in the pantry 800 g
  • Crushed tomatoesoften in the pantry 400 g
  • Curry powderoften in the pantry 2 tsp
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter 60 g

Fruits and vegetables

  • Onions 2
  • Garlic 3 cloves
  • Thyme 2 sprigs
  • Green chili 1

Allergens Gluten, Lactose

The step by step recipe

  1. Knead the flour with the salt and enough warm water to get a soft dough, then divide it into eight balls and let them rest. 25 min

    Lightly oil the dough balls, they won't dry out and will stretch more easily.

  2. Sauté the sliced onions and garlic in the oil, add the curry powder and let it heat through for a minute. 6 min

    The curry powder should sizzle in the fat, that's when it loses its raw powdery taste.

  3. Add the tomatoes, drained beans, thyme and chili, cover with a glass of water and let it simmer. 25 min

    Mash a few beans with your fork, they thicken the sauce naturally.

  4. Stretch each ball of dough very thin, spread it with soft butter, roll it into a log then coil it up, and let it rest. 10 min

    The thinner you stretch it, the more crisp layers you'll get.

  5. Flatten the coils and cook them in a hot oiled skillet on both sides, then crush them with your hands to open up the layers. 12 min

    Clap the farata between your palms right out of the pan, the layers open up.

Our tips to get it right

  • Let the dough balls rest properly before stretching them, otherwise they'll spring back and your farata will stay thick.
  • Simmer the curry covered over low heat, a hard boil dries out the beans instead of letting them melt into the sauce.
  • Make the curry ahead of time, it only gets better reheated, so you can focus on the farata right before serving.

The variations

  • Swap the white beans for split peas or red lentils for a curry closer to the traditional versions.
  • For a faster version, use warm store bought flour tortillas instead of homemade farata.
  • For kids who don't like spice, leave the green chili out of the pot and serve it finely sliced on the side for the adults.

What to serve it with

  • Fresh coconut chutney
  • Cucumber and tomato salad
  • Cinnamon tea

Storage

The curry keeps for 3 days in the fridge in a sealed container and freezes well for up to 2 months. Farata keep for 1 day at room temperature wrapped up, and reheat best in a dry hot skillet.

Questions about this dish

Can you make the farata ahead of time?

You can prepare the dough and shape the rolls a few hours ahead, then cover them with a damp towel. Cook the farata right before serving so they stay soft and flaky.

Can you use dried beans instead of canned white beans?

Yes, but you'll need to soak them overnight and cook them for about an hour before adding them to the curry. Canned beans stay the faster option for a weeknight.

How do you keep the farata from turning rubbery?

Stretch the dough as thin as you can and don't overcook it, it's ready as soon as golden spots appear on both sides. Clapping the farata between your hands right out of the pan also helps separate the layers.

Does gros pois curry freeze well?

Yes, the curry freezes very well for up to 2 months in an airtight container. Thaw it in the fridge, then reheat gently in a saucepan, adding a splash of water if needed.

How long does it take to make farata flatbreads with a gros pois curry?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in farata flatbreads with a gros pois curry?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does farata flatbreads with a gros pois curry cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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