Heat the olive oil in a large pot over a medium heat and add the onion. Cook for a couple of minutes then add the garlic and ginger, sprinkle with salt and cook for another few minutes. Add the garam masala, bay leaf and chilli flakes, stir to coat then add the honey and cook for another minute.
Pour in the tomatoes and bring to a simmer, cook for 10 minutes until thickened slightly. Add the coconut milk and the potatoes and cook for another 20-25 minutes until the potatoes are cooked through. Add salt to taste.
Mix the yoghurt with 1-2 tbsp water and a pinch of salt. Serve the curry with rice, naan and a drizzle of yoghurt sauce.
Nutrition information is an estimate and will vary depending on the exact ingredients used.