Ingredients

• 1 large potato
• peeled and cut into 2cm/¾in cubes
• 1 small butternut squash
• peeled
• deseeded and cut into 2cm/¾in cubes
• 1 aubergine
• cut into 2cm/¾in cubes
• 6 tbsp tikka masala curry paste
• 3 tbsp vegetable oil
• 2 onions
• finely sliced
• 700g/1lb 9oz tomatoes
• roughly chopped (or 2 x 400g tins chopped tomatoes)
• 400ml tin coconut milk
• 2 red peppers
• thickly sliced
• 2 courgettes
• cut into 2cm/¾in cubes
• few coriander sprigs
• to serve
• salt and freshly ground black pepper
• 500g/1lb 2oz plain white flour
• 1 tsp baking powder
• 1 tbsp salt
• 400ml/14fl oz whole milk
• 50ml/2fl oz vegetable oil
• 4 fresh tomatoes
• roughly chopped
• 2 garlic cloves
• finely chopped
• 100g/3½oz butter or ghee
• melted

Directions

• To make the naan
• place the flour
• baking powder
• salt
• milk and oil in a large bowl and mix to form a smooth dough. Allow to rest for 1 hour.
• Meanwhile
• to make the curry
• preheat the oven to 200C/180C Fan/Gas 6.
• Put the potato
• squash and aubergine into a large roasting tin and coat with 2 tablespoons of the masala paste and 2 tablespoons of the oil. Season with salt and pepper and roast for 30 minutes.
• Heat the remaining oil in a large saucepan over a medium heat and fry the onions for 10 minutes
• until soft and golden brown. Stir in remaining masala paste and cook for a further 3 minutes. Add the tomatoes
• coconut milk and 100ml/3½fl oz water. Bring to the boil and simmer for 10 minutes.
• Add the roasted vegetables to the pan
• along with the peppers and courgettes and simmer for 10–15 minutes
• until tender.
• After the dough has rested for 1 hour
• increase the oven heat to 230C/210C Fan/Gas 8.
• Roll out the dough into naan shapes and top with the tomatoes and garlic. Bake for 10 minutes until puffed up. You can finish the naan under a hot grill if you wish.
• Scatter the coriander over the curry and serve with the naan breads on the side.