Veggie Meatballs in Creamy Masala Sauce

Heat 1/2 tbsp butter per person in a wok or deep frying pan and fry the onion, garlic and ginger for 2 - 3 minutes. Add the garam masala and tomato and fry for 1 minute before adding the passata and cream. Allow to cook for 10 - 15 minutes over low heat.

Finely chop the coriander and mint. Mix two thirds of the fresh herbs in a bowl with the yoghurt and add some salt and pepper to taste.

Fry 1/2 tbsp butter per person in a frying pan. Fry the veggie meatballs for 6 minutes.

Bake the naan bread in the preheated oven for 2 - 3 minutes. Add the meatballs to the sauce, along with 1/2 tbsp butter and the juice of a quarter of a lime. Season with salt and pepper.