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

b) Halve or quarter any large cauliflower florets, then pop onto one half of a baking tray. Chop the sweet potatoes into 1cm chunks (no need to peel).

c) Pop the diced sweet potato onto the other half of the tray. Drizzle with oil. Season with salt, pepper and the North Indian style spice mix. Toss to coat.

d) When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.

a) Peel and grate the garlic (or use a garlic press).

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

b) Once hot, add the korma curry paste and garlic. Stir and cook for 2 mins.

a) Next, stir in the tomato puree, veg stock paste and water for the curry (see pantry for amount).

b) Season with salt and pepper, then stir in the sugar (see pantry for amount).

c) Bring to the boil, then reduce the heat to medium. Simmer, stirring occasionally, until the liquid has reduced and the sauce has thickened, 4-5 mins.

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 in the roasted veg and three quarters of the soured cream.

d) Add a splash of water if it's a little too thick. Taste and add salt and pepper if needed.

a) When everything's piping hot, serve your vegetable curry in bowls and top with a dollop of the remaining soured cream.

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

Enjoy!