Chickpea & Vegetable Curry with Garlic & Cumin Seed Naan


Take a delicious trip with us to India with our Chickpea & Vegetable Curry. What better to sop up all this deliciousness then with our Garlic & Cumin Seed Naan, using our Schär Pizza Crusts. This flavor combination will have your taste buds dancing.


For curry:
1 yellow onions, chopped
tsp ginger paste
2 garlic cloves
2 tsp cumin
1 ½ cups mushrooms
1 cup frozen peas, defrosted
to taste salt
2 tbsp curry paste
curry powder
2 tsp garam masala
1 tsp ground turmeric
1 tomato
1 x 15 ounce can tomato sauce
1 x’s 14 ounce can chickpeas
1 cup plain Greek yogurt
1/3 cup cilantro
For Naan:
1 Pizza Crusts
to taste butter
a little bit of clarified butter
coconut oil
½ tsp garlic, minced
½ tsp cumin


  • Heat the oil in a medium 3 to 4 quart saucepan on medium heat.
  • Chop onions and cilantro, slice mushrooms and cut into wedges tomatoes.
  • Add in the onions, ginger, garlic and cumin seeds. Stir frequently for 4 minutes until the onions start to soften.
  • Add in the mushrooms, peas and a pinch of salt, stir and cook 4 more minutes.
  • Add in the curry paste or powder, garam masala, turmeric and tomato wedges. Stir well to coat all the vegetables.
  • Turn heat down to low and simmer for 5 minutes uncovered but stirring often.
  • Add in the tomato sauce and drained chickpeas to the pan, stir well and simmer uncovered for 30 minutes stirring often.
  • Meanwhile pre-heat the oven to 410 degrees Fahrenheit.  
  • 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.
  • Slice the pizza naan into 4 quarters.
  • 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.
  • Serve the curry in bowls with the naan slices along side it for dunking.
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