Makes 4 servings

Ingredients:

For curry:

• 1 yellow onion, chopped
• 1 1/2 tsp. ginger paste
• 2 garlic cloves
• 2 tsp. cumin
• 1 1/2 cups mushrooms
• 1 cup frozen peas, defrosted
• salt, to taste
• 1 Tbsp. curry paste or curry powder
• 2 tsp. garam masala
• 1 tsp. ground turmeric
• 1 tomato
• 1 x 15 ounce can tomato sauce
• 1 x 14 ounce can chickpeas
• 1 cup plain Greek yogurt
• 1/3 cup cilantro

For naan:

• 1 Schar Gluten Free Pizza Crust
• Butter, to taste
• A little bit of clarified butter or coconut oil
• 1/2 tsp. garlic, minced
• 1 tsp. cumin

Directions:

1. Heat the oil in a medium 3 to 4 quart saucepan on medium heat.
2. Chop onions and cilantro, slice mushrooms and cut into wedges tomatoes.
3. Add in the onions, ginger, garlic and cumin seeds. Stir frequently for 4 minutes until the onions start to soften.
4. Add in the mushrooms, peas and a pinch of salt, stir and cook 4 more minutes.
5. Add in the curry paste or powder, garam masala, turmeric and tomato wedges. Stir well to coat all the vegetables.
6. Turn heat down to low and simmer for 5 minutes uncovered but stirring often.
7. Add in the tomato sauce and drained chickpeas to the pan, stir well and simmer uncovered for 30 minutes stirring often.
8. Meanwhile pre-heat the oven to 410 degrees Fahrenheit.
9. Place the pizza crust on a sheet pan, brush generously with softened butter, ghee or coconut oil. Sprinkle the minced garlic or using a brush brush on the garlic paste. Scatter the cumin seeds all over the top and bake at 410 degrees F for 12 to 14 minutes or until brown and golden.
10. Slice the pizza naan into 4 quarters.
11. After the 30 minutes, turn off the heat and add in the fat yogurt and cilantro to the curry, stir well to incorporate the yogurt fully.
12. Serve the curry in bowls with the naan slices along side it for dunking.