First make the tomato sauce: Heat the oil in a frying pan and add the mustard seeds and cinnamon stick. When the mustard seeds start to pop and sputter, turn down the heat and add the garlic and ginger.
Allow to sizzle for a minute or two (don't let the garlic brown) and then add the tomatoes, curry powder, cumin and coriander.
Let the sauce bubble over a medium heat for five minutes, or until slightly thickened.
Stir in the water, and then stir in the yoghurt, a teaspoon at a time. Turn off the heat and season with salt and pepper.
Turn on your grill and place a baking sheet or a pizza stone in the oven to heat through. Lightly toast one side of the naan breads in a dry frying pan, or under the hot grill.
Turn them over and spread a little tomato sauce on them, leaving a little gap around the edges.
Cover with a few slices of cheese. Dust the cheese with a little cumin and chilli powder, and dab with crushed garlic.
Add the toppings of your choice.
Note: Suggestion 1: Roasted aubergines and yellow peppers, plus orange chillies.
Suggestion 2: Strips of spiced chicken breast and sliced green chillies. Cook under a hot grill until the cheese is bubbling. Drizzle with a little olive oil and top with fresh green leaves. Reprinted with permission of Scrumptious South Africa. To see more recipes, click here.