Naan pie with pumpkin and mushrooms

1. Brush the springform pan with some oil.
2. Preheat the oven to 200°C.
3. Peel the onion and cut it into coarse rings.
4. Wash the pumpkin, remove the seeds and cut into small pieces.
5. Brush the mushrooms and cut into pieces.
6. Put the vegetables together with the unpeeled garlic in a bowl.
7. Add 2 tablespoons of oil and the curry and mix well.
8. Spread the mixture on a baking tray and bake in the oven for 15 minutes.
9. Make a dough from the flour, whole wheat flour, baking powder and yogurt.
10. Roll out the dough with a rolling pin and line the greased springform pan with it.
11. Poke holes in the dough and brush with a tablespoon of oil.
12. Bake the dough in the oven for 10 minutes.
13. Beat the eggs with the milk and a tablespoon of flour.
14. Wash and finely chop the coriander.
15. Press the garlic out of the skin, finely chop and mix with the vegetables.
16. Fill the springform pan with the vegetables, cashew nuts and sprinkle with coriander.
17. Pour the egg mixture over the vegetables and bake in the oven for 30 minutes.
18. Wash the cucumber and grate strands with a cheese slicer or mandolin.
19. Wash the little gem and cut it into strips.
20. Wash and finely chop the mint.
21. Scrub the lime and grate the zest of half of the lime.
22. Make a dressing of 2 tablespoons of oil, the mint and the juice and zest of half a lime.
23. Put the cucumber and lettuce in a bowl and divide the dressing over it.
24. Serve the vegetable pie with the salad.