Root Vegetable Korma with Basmati Rice; Garlic Naan Bread and Pickled Red Onions

Naan Bread and Basmati Rice

• 450 g strong white bread flour, plus extra for dusting
• 200 g soy yoghurt (unsweetened)
• 100 g dairy-free milk of choice (unsweetened)
• 30 g olive oil, plus extra for greasing
• 1 tsp dried instant yeast
  or 10 g fresh yeast, crumbled
• 1 tsp caster sugar
• 2 tsp salt
• 1200 g water
• 220 g basmati rice
• 2 tsp cumin seeds

Vegetable Korma

• 400 g potatoes, peeled, cut in pieces (4 cm)
• 500 g butternut squash, peeled if desired, cut in pieces (4 cm)
• 150 g carrots, peeled, cut in pieces (4 cm)
• 1 Tbsp vegetable oil, plus 30 g
• 2 tsp salt
• ½ tsp ground black pepper
• 7 green cardamom pods
• 1 ½ tsp poppy seeds
• 2 cloves
• 250 g onions, quartered
• 1 bay leaf
• 50 g raw cashew nuts
• 50 g blanched almonds
• 20 g fresh root ginger, peeled, cut in round slices (2 mm)
• 3 garlic cloves
• 1 fresh green chilli, halved, deseeded if desired
• ½ tsp ground turmeric
• ½ tsp ground nutmeg
• 400 g tinned coconut milk

Pickled Red Onions and Garlic Spread

• 200 g red onions, thinly sliced in half moons
• 100 g red wine vinegar
• 1 tsp salt, plus 1 pinch
• ½ tsp caster sugar
• ¼ tsp caraway seeds
• ¼ tsp dried fennel seeds
• 90 g dairy-free spread
• 2 Tbsp garlic powder (optional)