a) If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans. Boil a full kettle.

b) Cut the potato into 2cm chunks (no need to peel). Peel and grate the garlic (or use a garlic press).

c) Once boiled, pour the water into a large saucepan on high heat with 1/2 tsp salt and add the potatoes. Cook until you can easily slip a knife through, 15-18 mins. 

d) Once cooked, drain in a colander. 

a) While the potatoes cook, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the beef mince. Fry until the mince has browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Once the mince has browned, stir in the garlic, tomato puree, curry powder, turmeric and rogan josh curry paste. Cook for 1 min.

b) Stir in the chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.

a) Cut the naans in half widthways, then put in your toaster until golden.

b) If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Gently stir the cooked potatoes through the curry, adding a splash of water if it's a little thick.

c) Season with salt and pepper, then remove from the heat.

a) When everything's ready, spoon the curry into your bowls.

b) Spread the butter (see pantry for amount) over the naans and serve alongside for dipping and scooping.

Enjoy!