pumpkin curry & yeasted naan

vegan or dairy

yogurt and milk for the naan

use plain and full fat

curry source, naan source, 4 servings

naan: 4 c flour, 2 T canola oil, 4 T yogurt, 1 packet yeast, 1 T sugar, 1 t kosher salt, 1 t powder, 1 c warm milk; curry: olive oil, 1 sliced onion, 1 T minced garlic, 2 sliced jalapeños, 1 bay leaf, 1 t dried ginger, 2 t garam masala, 2 t cumin, 1 t turmeric, 2 cans chickpeas, rinsed & drained; 1 can pumpkin, 1 can coconut cream, juice of 1 lime, cilantro; toppings: cilantro, lime wedges, rice

naan: knead to form shaggy dough, adding warm water if needed, rest 30 minutes; cook 8 flattened balls on both sides on hot heavy nonstick pan; curry: heat oil, spices, garlic, onion, jalapeños, cook 5 minutes; add chickpeas, pumpkin, cream, lime juice; simmer 10 minutes, adding water if needed; add cilantro; serve with naan and toppings

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