Creamy Roasted Vegetable Curry

a) Meanwhile, 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 style paste and garlic. Stir and cook for 2 mins.

a) Pour the passata, water for the curry (see ingredients for amount) and vegetable stock paste into the pan.
b) Season with salt and pepper, then stir in 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 veg has roasted, remove from the oven.
b) Put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
c) 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 thick. Taste and add salt and pepper if needed.