>> servings: 6
>> time: 1 hour 45 minutes plus marinating

Peel @ginger{4%cm piece} and @garlic cloves{4}, deseed @red chillies{1} and place in a #food processor{}. Crush @cardamom pods{4} and add just the inner seeds to the processor along with @cloves{4}, @fennel seeds{1%heaped tsp}, @cumin seeds{1%heaped tsp}, @ground turmeric{1%heaped tsp}, and @ground cinnamon{1%heaped tsp}. Tear the stalks out of @fresh bay leaves{4}, adding the leaves to the processor. Pick the most beautiful @fresh coriander{30%g} leaves into a cup of cold water for later, then add the rest of the bunch to the processor with @natural yoghurt{250%g} and a pinch of @sea salt{} and @black pepper{}. Blitz until smooth.

Peel and quarter @large onions{2}. Wash @large aubergines{2} and @sweet potatoes{600%g}, then chop into 3cm chunks. Toss the veg in the marinade in a #large roasting tray{} (30cm x 40cm) and, if you can, leave for ~{60%minutes} or even overnight.

Preheat #oven{} to 180°C. Roast the tray of veg for ~{60%minutes} until dark golden and cooked through. Transfer the tray to a medium heat on the hob, then pour in @plum tomatoes{400%g} tinned, breaking them up with a wooden spoon as you go, along with 1.5 tins' worth of water. Stir in @chickpeas{660%g} (juice and all). Leave to bubble and simmer away for ~{20%minutes}, then taste and season to perfection.

Meanwhile, cook @brown basmati rice{450%g} in a #large pan{} of boiling salted water according to the packet instructions, then drain and return to the pan over a low heat so it gets a bit gnarly at the edges.

Portion up the rice. Ripple the remaining @natural yoghurt{250%g} through the curry, then serve sprinkled with the reserved coriander leaves.