Each naan is around 155 calories if you wish to make it without.

Tikka paste: Different brands vary in flavour and heat, so adjust to suit your preference. Using the paste in both the marinade and sauce gives the finished curry plenty of flavour.

Passata: Passata gives the curry a smooth sauce. Chopped tomatoes can be used instead, but the finished texture will be more rustic unless you blend them.

Sweetener: Add this towards the end and adjust to taste. It helps balance the tomato and spices without making the curry noticeably sweet. You can use honey if preferred.

Naan: The dough doesn’t need a long proving or resting time. If it feels sticky when rolling, use a light dusting of flour rather than working lots of extra flour into the dough.

Flour: Self raising flour can be used instead of the bread flour and baking powder if that’s what you have. I prefer bread flour here because it gives the naan a slightly chewier, more bread like texture, whereas self-raising flour makes them a little softer and more cake like.

Rice: I used microwave basmati rice to keep the whole meal quick, but you can use freshly cooked basmati if preferred.