Prepare the veg^ Peel the carrots and chop them into rounds that are about 1cm-thick. Peel the potatoes and chop them into bite-size chunks. Slice the leaves off the cauliflower and throw away any tatty leaves. Finely slice the remaining leaves. Chop the cauliflower stalks and florets into bite-size chunks.

Cook the veg^ Add the butter to a large pan and set it on a medium-low heat to melt it. Add the veg, including the cauli leaves, and season with a pinch of salt. Pop a lid on the pan and sweat the veg, stirring occasionally, for 10 mins till the veg start to soften and lightly brown. If they brown too quickly, turn the heat down and add a splash of water.

Add the spice^ Meanwhile, peel and grate or crush the garlic. When the veg have cooked for 10 mins, add the garlic and 1 tbsp Bombay spice blend (for a milder dish, just add half the spice blend). Cook and stir for 2 mins till the pan is aromatic.

Make the sauce^ Pour the passata into the pan. Add 300ml cold water. Pop the lid back on the pan, turn the heat up and bring to the boil. Once it's boiling, turn the heat down a little and simmer for 30 mins till the veg are tender.

Cook the naan^ When the curry is almost ready, preheat your grill to high. Place the naan breads on a large baking tray and sprinkle with 1-2 tsp water each. Slide under the grill and cook for 2 mins, turning halfway, till warmed through. If your grill isn't quite big enough to cook all 4 naan breads together, cook 2 then wrap them in a clean tea towel to keep warm while you grill the other naan breads.

Finish the curry^ When the veg are tender and the curry sauce has thickened a little, pour the cream into the curry. Gently warm for 2-3 mins. Taste and add a pinch more salt if you think it needs it. Ladle the curry into warm bowls and serve with the naan breads on the side for dunking and scooping.