fresh coriander leaves, chutney, pickles and lemon wedges for squeezing, to serve (optional)
2 garlic cloves, finely grated
25g/1oz fresh root ginger, peeled and finely grated
1 large red pepper, seeds removed, cut into roughly 2.5cm/1in chunks
100g/3Β½oz baby spinach leaves
400g/14oz sweet potatoes, peeled and cut into roughly 2.5cm/1in chunks
400g tin chickpeas, drained and rinsed
400g tin chopped tomatoes
salt and freshly ground black pepper
2 tbsp medium curry powder
2 tbsp vegetable oil
4 tbsp double cream
2 naan breads, cut in half