Curried Cauliflower Soup

a) Meanwhile, peel and grate the garlic (or use a garlic press).

b) Drain and rinse the chickpeas in a sieve.

c) Heat a drizzle of oil in a large frying pan on medium-high heat.

d) Once hot, add the korma paste and garlic, cook for 1 min.

a) Add the chopped tomatoes, chickpeas, vegetable stock paste, sugar and water for the sauce (see pantry for both amounts) to the pan.

b) Season with salt and pepper.

c) Bring to a boil, then lower the heat and simmer, stirring occasionally, until thickened, 10-12 mins.

a) While the soup simmers, cut each naan into 4 pieces and arrange on another baking tray.

b) When the cauliflower has 5 mins left, sprinkle the naans with a little water and pop into the oven to bake for 2-3 mins.

a) Add the spinach to the soup a handful at a time until wilted and piping hot, 1-2 mins.