a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Chop the sweet potato into 1cm chunks (no need to peel). Halve or quarter any large cauliflower florets. 

c) Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. When the oven is hot, roast on the top shelf until golden, 18-20 mins. Turn halfway through.

a) Pop the cauliflower onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the middle shelf of your oven until golden and tender, 16-18 mins. Turn halfway through.

b) Meanwhile, peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the diced chicken and fry, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Stir in the tomato puree, korma curry paste, North Indian style spice mix and garlic. Stir-fry until fragrant, 1-2 mins.

a) Next, stir in the veg stock paste, honey and water for the curry (see pantry for both amounts). Season with salt and pepper.

b) Bring to the boil, then reduce the heat to medium.

c) Simmer, stirring occasionally, until the sauce has thickened, 4-5 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Meanwhile, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

b) Once the curry sauce has thickened, remove from the heat. Stir through the roasted veg and three quarters of the soured cream.

c) Add a splash of water if it's a little too thick. Taste and season with salt and pepper if needed.

a) When everything's ready, share the chicken and roasted veg curry between your bowls. Finish with a dollop of the remaining soured cream.

b) Slice up the naans and serve alongside for dipping and scooping.