Vegan macadamia and chickpea curry with macadamia roti bread

Heat the oil in a large saucepan over medium heat. Add the onion and cook until golden. Add the ginger, garlic, chilli, coriander and cumin and cook for 1-2 minutes, until fragrant. Stir in the tomato paste and chopped tomatoes. Cook for 1-2 minutes over medium heat then add the water. Allow to cook over medium heat for 20 minutes, until slightly reduced. Add the chickpeas and curry leaves to the mixture and cook over medium-low heat for 5 minutes. Stir the garam masala into the macadamia butter then stir through the curry. Allow to cook over low heat for 2-3 minutes before seasoning to taste and serving.

Combine the macadamias, flour and salt in the bowl of a food processor and process carefully to create a fine flour mixture. With the motor running, gradually add the oil and then water. Process until the mixture comes together to form a ball. Add a little more water if necessary, a small amount at a time. Pat the mixture together, wrap in waxed paper and set aside for 15 minutes. Cut the dough into 4 pieces and flatten as thinly as possible into pieces about 5cm x 15cm. Heat the oil in a frying pan. Add the pieces, one at a time, cooking on each side until golden.