Saag Chana Masala

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

Drain and rinse the chickpeas in a sieve.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Heat a drizzle of oil in a large saucepan on high heat.

Once the oil is hot, add the sliced pepper and fry until charred, 5-6 mins. Continue to stir while it cooks.

Lower the heat to medium and add the garlic, korma curry paste and curry powder mix. Stir-fry for 30 secs. 

Stir in the passata, vegetable stock paste, honey and water for the curry (see pantry for both amounts).

Stir the chickpeas into the curry and bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. 

Once the curry has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in half the butter (see pantry for amount), then season with salt and pepper. Remove from the heat - you'll reheat it once the potatoes are ready.  

A few mins before everything's ready, put the naans onto another baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Once the naans are ready, spread them with the remaining butter, then cut into halves.