a) Preheat your oven to 210°C. b) Halve or quarter any large cauliflower florets, then pop on a baking tray. c) Pop the diced sweet potato onto another baking tray. d) Drizzle both with oil. Season with salt and pepper. e) Roast in your oven until browned and tender, about 18-20 mins.

a) Halve, peel and thinly slice the onion. b) Peel and grate the garlic (or use a garlic press).

a) Heat a drizzle of oil in a frying pan on medium-high heat. b) Add the onion, cook until soft and starting to turn golden, 5-6 mins. Stir occasionally. c) Add the korma paste and garlic to the pan. d) Stir and cook for 1 minute.

a) Pour in the chopped tomatoes, water (see ingredients for amount) and vegetable stock paste. b) Add a pinch of salt, pepper and sugar. c) Bring to the boil, reduce the heat to medium and simmer until the liquid has reduced and the sauce has thickened, 5-6 mins, stirring 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 sour cream. d) Add a splash of water if you think it needs loosening. e) Taste and add salt and pepper if you feel it needs it.

a) Serve the curry in bowls with the naans alongside. b) Dollop the remaining soured cream on top. Enjoy!