Directions

1. To make the naan bread, sift the flour, salt and sugar into a mixing bowl. Add the yeast and mix together. Make a well in the centre and add the butter and enough warm milk to make a soft but not sticky dough. Knead for 5-10 minutes until smooth, cover and leave in a warm place for about an hour until doubled in size.
   Make the pickle: mix the carrot and courgette ribbons with the rice vinegar and season. Divide the naan dough into four balls then roll into teardrop shapes about 5mm (¼ in) thick. Cover with oiled clingfilm and leave to rise for about 20 minutes.
   To make the curry, heat the oil in a large saucepan and fry the onion for 5 minutes until softened. Add the curry paste and stir for 2 minutes.
   Add the potatoes and squash with the milk, stock, tomato purée and redcurrant jelly. Bring to the boil, then simmer gently for 10 minutes. Add the cauliflower and cook for a further 5 minutes or until the vegetables are just tender. Sprinkle with coriander. Preheat the grill to hot.
   Brush the naan with oil and grill for 3-4 minutes on each side. Serve with the curry and pickle.