Creamy Roasted Vegetable Curry

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 powder. 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, 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 0.75 of the sour cream. d) Add a splash of water too if you want it a bit thinner. e) Taste and add salt and pepper if you feel it needs it.