3 Make sauce
Heat a non-stick pan over a medium-low heat with a drizzle of oil. Add the onion and cook for 5-6 min until softened. Once softened, add the garlic, ginger paste, green chilli (spicy!), cumin, chilli powder (spicy!) and garam masala powder. Cook for 1 min. Add the vegetable stock, measured water, tomato passata, brown sugar and coconut milk (reserve some for garnish). Simmer for 10 min until thickened.