(VEGAN NAAN, VEGAN RAITA, TAMARIN CHUTNEY)

Vegan Naan

90ml oat milk

1 cup boiling water

Squeeze lemon juice

20 gm caster sugar

6 dried yeast

450gm plain flour

Big pinch salt

40gm neutral oil

30gm greek style soy yogurt

100gm oil based margarine

10 stalks coriander (leaves, washed and chopped)

4 garlic cloves (minced)

In a small bowl add the oat milk, boiling water, caster sugar and squeeze of lemon juice (temperature should super warm not boiling all together) and add in the yeast, mix together with fork to agitate and allow to bubble up to the side for 5 minutes.

In a big bowl add the flour and salt and mix together. Make a big well in the middle and add in the oil, yogurt and all the yeast liquid. Mix together with hand in bowl before needing out on a floured surface for ten minutes. The dough is a very sticky dough, so don’t stress if its not sure easy to handle, just add flour as you go to make it easier if you need.

Place in oiled bowl and cover with tea towel in warm spot to rest for 1 hour.

Once dough has rested, remove from bowl onto oiled surface and cut into six even pieces. Roll the pieces into balls and place a pan on steaming high heat. Once pan is streaming quickly roll out one naan at a time using a rolling pin on the oiled surface and transfer to pan. Lower heat a tiny bit and cook both sides to charred and bubbled. Remove and place on plate and cover with tea towel to keep warm.

In a small bowl add the margarine, garlic and pinch of salt and blitz in microwave until melted. Mix together and add the coriander whilst hot. Brush garlic butter mix onto all the sides of the cooked naan.

Tamarin Chutney

1/4 cup tamarind

1/2 cup caster sugar

1 tea sp chilli powder

Salt to taste

Water

In a bowl add in tamarind, sugar, chilli powder with a dash of water. Mix together into paste, still want it thick and season with salt to taste. Adjust with the ingredients to taste as well. Tamarind will add acid if too salty and sweet, sugar will add sweetness if too sour, more salt if too sour and sweet. Place in fridge til ready to use.

Vegan Raita

250gm greek style soy yogurt

1 bunch coriander (washed)

1 bunch mint (just leaves, washed)

1/2 lime (juice)

Salt

In a blender add the yogurt, coriander (stems and all), mint and lime juice and blitz on high for a few minutes until bright pale green. Add in salt to taste and blitz again. Place in fridge til ready to use.