Combine paprika, cumin, curry powder, garlic powder and chilli powder in a small bowl. Mix well, then use half to coat the “chicken”

Heat oil in a large pan, then add the onions to cook until soft. Add the garlic, ginger and chillies and the remaining spices. Once the spices have cooked down, add the “chicken” to brown off and the tinned tomatoes

Bring to a gentle simmer, then add coconut yoghurt and vegetable stock. Stir well, then wash and boil your rice if you haven’t already. Chop the coriander, then lay the cooked rice on top of one naan, top with curry, coriander and the second naan. Place in a panini press until the naan sandwich is crispy, serve and enjoy! Keep the leftover curry in an airtight container for a delicious dinner