Sweet Potato and Chickpea Rogan Josh

Meanwhile, peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, stir in the rogan josh curry paste, half the garlic and half the chilli flakes (add less if you'd prefer things milder). Stir-fry for 1 min.

Pour the chopped tomatoes (see ingredients for amount), chickpeas, vegetable stock paste and water for the sauce (see pantry for amount) into the pan.

Stir and bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.

Meanwhile, in a small bowl, combine the butter and remaining garlic. Season with salt and pepper. 

Put the naans onto a baking tray. Spread the garlic butter over them and pop them into the oven to warm through, 3-4 mins.

Once the sweet potato is ready, remove from the oven and stir it through the curry.

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

Stir in the mango chutney, then taste and season with more salt and pepper if needed.