Heat the oil in a large pan and cook the onion for 5 minutes. Add the garlic, sweet potato and balti paste and continue cooking over a medium heat for 10 minutes. Add the cauliflower, tomatoes and stock and mix well. Cover and simmer for 20 minutes.
Add the carrots and beans for the last 5 minutes. Meanwhile, heat the oven to gas 4, 180°C, fan 160°C. Bake the naan bread for 6 minutes then cut into strips. Stir the coriander through the balti and serve with the naanbread strips and a spoonful of yogurt, if you like.
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