Veggie Curry

Prep Time: 1 hour 15 minutes

Make Time: 30 minutes

Serves: approx. 3-4


For the peshwari naans
310g plain flour

1 sachet of dry active yeast

1/4 teaspoon baking powder

1/2 teaspoon salt

150g Nush plain yog

80ml warm water

50ml dairy free drink

4 tablespoons desiccated coconut

Extra-virgin olive oil to brush on to serve

For the veggie curry
2 tablespoons oil of choice

1 red pepper (sliced)

1 courgette (sliced and halved)

1 cauliflower (cut into florets)

400g butternut squash (cubed)

1 white onion (diced)

3 garlic cloves (crushed)

1 1/2 teaspoons medium curry powder

1 teaspoon cumin seeds

1/2 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1 can of chopped tomatoes

1 can of coconut milk

1 can of chickpeas (drained and rinsed)

3 tablespoons Nush plain yog (plus more serving)

1/2 teaspoon salt

Sliced red chilli to garnish

Fresh coriander to garnish

2 handfuls of toasted cashew nuts


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.
Full 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.