• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Halve, peel and chop the onion into small pieces.
• Drain and rinse the cannellini beans in a sieve.
• Stir the coconut milk (or shake the packets) to dissolve any lumps.

• Place a large pot over medium-high heat with a drizzle of oil.
• Add half the onion and fry until softened, stirring occasionally, 4-5 mins.
• Season with salt and pepper.
• Add the North Indian spice mix and cannellini beans and fry until fragrant, 1 min.

NOTE: Adding tofu? Chop into 2cm cubes, season as instructed and fry along with the onion, 6-8 mins.

• Pour the passata, coconut milk, korma paste, ¼ tsp salt (per 2P) and ½ tsp sugar (per 2P) into the pot.
• Cover and simmer for 4-5 mins.
• When 1 min of cooking time remains, stir in the peas.
• Add a splash of water to loosen the curry if you feel it's too thick.
• Taste and season with salt and pepper.

• While the curry simmers, cut the tomato into 1cm chunks.
• Halve the chilli and discard the core and seeds. Finely chop.
• Roughly chop the coriander (stalks and all).
• Toss the tomato, coriander and chilli (use less if you don't like spice) together with the remaining onion.
• Season to taste with salt and pepper.

• Sprinkle a little water over each of the naans. 
• Pop them into the oven to warm through, 2-3 mins.

• Divide the cannellini bean and pea curry between bowls.
• Top with a spoon of onion tomato salsa.
• Serve the warm naans and any remaining salsa alongside.