a) Preheat your oven to 210°C.
b) Halve or quarter any large cauliflower florets, then pop onto one half of a baking tray. Pop the diced sweet potato onto the other half.
c) Drizzle with oil. Season with salt, pepper and the garam masala. Toss to coat.
d) Roast on the top shelf of your oven until golden and tender, 18-20 mins. Turn halfway through.

a) Meanwhile, halve, peel and thinly slice the red onion.
b) 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 onion, cook until soft and starting to turn golden, 5-6 mins. Stir occasionally.
c) Add the korma style paste and garlic to the pan. Stir and cook for 2 mins.

a) Pour in the passata, water for the curry (see ingredients for amount) and vegetable stock paste.
b) Add a pinch of salt and pepper, then the sugar (see ingredients for amount).
c) Bring to the boil, then reduce the heat to medium. Simmer until the liquid has reduced and the sauce has thickened, 4-5 mins. Stir occasionally.

a) Once the veggies are roasted, remove from the oven.
b) Pop the naans in the oven to warm through for 2 mins.
c) Once the curry sauce has thickened, remove the pan from the heat. Stir in the roasted veg and three quarters of the double cream.
d) Add a splash of water if you think it needs loosening. Taste and add salt and pepper if needed.

a) When everything is piping hot, serve the curry in bowls with the naans alongside.
b) Drizzle the remaining double cream on top. Enjoy!