Boil rice for approximately 20 mins in 3 cups of water.

Place coconut oil on high heat, add onions, mushrooms and garlic. Cook until soft.

Add tomatoes and salt and pepper and let it simmer for about 10 mins.

Add the chickpeas, garam masala, curry powder, cumin and vegetable stock and bring back to a simmer.

Add the coconut milk and mix well. Bring to a boil and turn down to simmer again. The liquid will reduce and the curry will thicken. Taste as you go and add spices if you need.

When curry is ready, add chard to pot and stir until it becomes wilted.

Serve immediately over rice.

In a small bowl, add yeast and sugar to warm water, mix well and put aside until it is frothy (5-10mins).

In a large bowl, sift the flour, baking powder and salt and mix.

When the yeast is frothy, add the oil and yoghurt and mix well to combine.

Create a small well in the dry ingredients and pour in the liquid mixture. Use a fork to mix into a sticky dough.

On a floured surface, knead the dough until it is a soft ball of doughy goodness.

Place back in the large bowl and coat thinly with oil. Cover with a damp tea towel and leave in a warm place for at least 2 hours.

While you’re waiting, blend the coconut flakes and almonds until they are small pieces. Then add the rest of the filling ingredients and mix by hand. Place in fridge until it’s ready to use.

When the dough has doubled in size, knead onto a floured surface. Then cut into 6 pieces.

Roll each piece out until it is flat and about the thickness of a dollar coin.

Put approx. 1Tbsp of filling mix onto one side of each rolled piece of dough and fold in half so the filling is inside the dough. Press the edges of the dough to seal it and roll over it gently with a rolling pin to flatten.

Heat an oiled or non-stick pan over medium heat. Cook one naan at a time until dry and golden/brown on each side.

Serve immediately with a sprinkling of coriander.