Roasted Celeriac with Yoghurt and Crispy Curry Leaves

Ingredients

• ½ tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp garam marsala
• 4 whole dried chillies
• 1 tbsp seeded mustard
• 4 cloves garlic, crushed
• 2 tbsp coconut oil, melted
• 2 medium celeriac, peeled and cut into wedges
• 2 brown onions, sliced
• 4 sprigs curry leaves
• 4 store bought naan breads
• 1 cup coconut yoghurt, to serve
• 1 long green chilli, thinly sliced
• 100g unsalted butter, chopped and softened
• 1 tsp curry powder
• 1 tsp ground paprika
• 1 tbsp honey