Begin by preparing the dough for the naan breads by combining the plain flour, dried yeast, baking powder, salt, yog, warm water and plant milk in a bowl. Combine until a ball of dough comes together (If the mixture is too dry add some extra warm water and if the mixture is too sticky add some extra flour).
Dust a work surface/countertop with flour and knead the dough for five minutes. Place the dough in a bowl that has been greased with a tiny amount of oil. Cover and place in a warm place for 1 – 1.5 hours to allow to rise.
Meanwhile begin making the curry. Preheat the oven to180c.Place the sliced peppers, courgettes, cauliflower florets and butternut squash chunks onto some baking trays. Drizzle over some oil and place into the oven to roast for 25 minutes.
Whilst the veggies are roasting heat a large pan on a medium heat with the remaining tablespoon of oil. Add the diced onion and cook for 5 minutes until it begins to turn translucent and soft. Next add the garlic, curry powder, cumin seeds, smoked paprika and ground turmeric. Coat the onion in the spices and leave to cook for one minute.
Next add the chopped tomatoes, coconut milk, chickpeas, and salt. Combine and leave to simmer until the vegetables are cooked and ready to add.
Add the vegetables along with the Nush yog. Combine and turn the heat down to a low heat. Cook for 5 minutes before turning the heat off completely. Once the naan dough has risen punch out the air and empty the dough onto a lightly floured work surface.
Turn your grill onto the highest heat setting and place a tray into it to heat up. Also place a large pan onto the hob on a high heat. In a blender blend the desiccated coconut until fine crumbs form. Split the dough into 4 pieces and roll into balls. If the dough is sticky coat your hands in flour.
Next take one ball of dough and use your thumb to make a hole in the middle.
Fill the hole with approximately 1 tablespoon of the blended coconut. Pinch the sides to cover the hole and roll it back into a ball in your hands. Repeat until all 4 balls of dough are filled with coconut. Next use a rolling pin to roll out the balls to thin naan shapes. Coat the rolling pin in flour if it sticks to the dough.
One at a time place the dough into hot pan on the hob. Cook for 1 minute on both sides. This process will seal the outside of the dough.
Then carefully transfer the naan onto the hot tray in the grill. Cook for a couple of minutes on each side in the grill. The naan should puff up nicely. Repeat with the remaining 3 balls of dough. Once they’re cooked brush over some oil and sprinkle over any remaining coconut and fresh coriander leaves.
Reheat the curry and then serve in bowls. Drizzle over some extra yog. Garnish with sliced red chilli, fresh coriander leaves and toasted cashew nuts.
