Pea & Sweet Potato Curry Loaded Naan & A Chicken Breast

Boil a full kettle

Chop your potato[es] (skins on) into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 10-12 min or until fork-tender, then drain and return to the pot to steam dry

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

While the potatoes are cooking, peel and finely slice your brown onion[s]

Chop your tomato[es] into bite-sized pieces

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced onion with a pinch of salt and cook for 4-5 min or until starting to soften

Once the sliced onion is starting to soften, add the chopped tomato and cook for 2-3 min or until softening

Once the tomato is softening, add your curry powder and tomato paste to the pan and cook for 1-2 min or until fragrant

Once fragrant, add the cooked potatoes and blanched peas to the pan with your vegetable stock mix, a generous pinch of salt, a pinch of sugar and 100ml [130ml] [175ml] cold water

Give everything a good mix up and cook for 4-5 min or until thickened

While the curry is cooking, add your naan[s] to a toaster for 1-2 min or until warmed through

Once thickened, remove the curry from the heat and stir through half your natural yoghurt (you'll use the rest later!) – this is your pea & potato curry