Vegan Tikka Masala & Naan

1. For the naans;

- Add the flour, yeast and salt to a mixing bowl and mix. Combine the warm water and maple syrup with a spoon in a jug, pour the warm water over the flour mix and stir in with a spoon or rubber spatula.

- Knead the dough until well combined, about 10-15 times on a lightly floured surface.

- Form the dough into a ball and place into an oiled dish. Cover with a cloth and let rise for 20-30 minutes.

- After the dough has risen, remove dough from the oiled dish and separate into 6-8 pieces, depending on how large you want your dough to be. Spread each piece out on a lightly floured surface as much as you can, using a rolling pin as needed for uniformity.

- When ready to bake ensure Roccbox is up to temperature before taking a brush and lightly coating a piece of naan in oil. Lightly flour your peel and place naan onto the peel. Place it into the oven turning occasionally and after 30-45 seconds flip your naan, brush it with a little oil and allow the top to brown for another 30-45 seconds. Set aside in a bowl and cover to keep warm. Repeat until all naan is cooked.

- For buttery naan, feel free to melt 1-2 tablespoons plant butter or otherwise, and brush it on after cooking. You can also add garlic into the butter at this point to add additional flavor.

- Set aside in a breadbasket, or on a plate covered with a kitchen towel until ready to eat.

2. For the tikka masala;

- Chop your garlic & onion. Put half of the onion and the garlic in the blender and set the rest aside.

- Add coriander and all of your spices to the blender and enough water to create a sauce, about 2-3 tbsp. Set to one side.

- Add 2 tbsp of olive oil to a fry pan fit to be at higher temperatures (a 10-12 inch skillet will fit in the Roccbox perfectly)

- Place pan into Roccbox and allow the oil to heat briefly then add your onion and garlic and stir. Sauté until lightly browned and fragrant, about 15 additional seconds.

- Add the blitzed coriander and spice mix to the pan and stir. allow to cook for 25-30 seconds, then add your tomatoes, gently pressing on them to break them down. Cook for 3-5 minutes.

- Add cauliflower, carrots and chickpeas to the pot, stirring well to coat and cook for an additional 5-10 minutes.

- Add coconut cream and coconut milk (focusing on the fat) and stir to combine.

- Cook for 15-20 minutes, until veggies soften.

- Taste the sauce and adjust seasonings as needed.

- Cook for another 3 minutes for the flavors to immerse.

- Garnish with coriander or any other green herb such as parsley, and serve immediately with naan.