Sweet Potato, Chickpea and Tomato Rogan Josh

Meanwhile, halve the tomatoes. Peel and grate the garlic (or use a garlic press). 

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

Once hot, add 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.

Stir in the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften, 2-3 mins. 

While the tomatoes cook, drain and rinse the chickpeas in a sieve.

Pour the passata, 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.

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