This vegetarian nacho dish is delicious because of all of the flavors and colors present. We brush our bread with coconut oil and dust it with curry powder, but you can also just use butter, ghee, or olive oil.

2 tablespoons coconut oil
2 teaspoons curry powder
1 teaspoon grated onion
2 tandoori naan
¼ cup grated mozzarella or another meltable mild cheese
2 tablespooons tamarind
1 tablespoon agave nectar or honey
½ cup plain yogurt (can be non-fat or whole)
1/3 cup chickpeas (sprouted or canned)
1 teaspoon chopped jalapeño
1 medium tomato, cored and diced small
¼ cup grated carrot
Fresh cilantro sprigs

Melt the coconut oil in a small skillet. Add the curry powder and grated onion and cook on low for a few minutes until fragrant.
Brush the breads with the melted coconut oil mixture and then slice into wedges. Bake in a 300 F oven for 20 minutes, or until crisp.
Arrange the breads on an oven-proof serving dish and top with the grated cheese. Pop back into the oven to melt.
Mix together the tamarind with a few drops of water and the agave nectar, so that it is a bit looser than a paste, but still quite thick.
Top the Naanchos with the yogurt and drizzle over the tamarind.
Garnish with the chickpeas, jalapeño, tomato, carrot, and cilantro.
Serves 2 as a main dish and 4 as an appetizer.