Bring a large saucepan of water to boil. Add a cup full of brown rice and simmer until soft (about 25 minutes). Once cooked put a lid on and allow to sit.

Whilst rice cooks. Heat up a frying pan, add the coconut to dry pan and toast for 2- 3 minutes until just brown (keep an eye on it as it turns very quickly!) Put the toasted coconut to one side.

Next chop up the aubergine into four long strips, then chop widthways into four chunks.

Add the same pan onto high heat and add a few tablespoons of stock. Fry the aubergine for 6-8 minutes, then add in chopped onion.

Lower heat to medium, cook onions for a few minutes, add garlic (crushed in a garlic press or grated), madras curry powder and half the black onion seeds.

Cook for 1 minute, then stir in the chopped tomatoes and the red onion chutney.

Pour in remaining stock and drained chickpeas. Simmer uncovered until thickened.

Add the finely chopped coriander to curry sauce.

Once rice is cooked, drain, and return to saucepan, stir in coconut and remaining black onion seeds.

Serve with a spoonful of cooling coconut yogurt and serve.

Extra : Keep a box of Sharwoods Low Fat poppadums in the cupboard. You can cook two at a time in the microwave for 2 minutes. So, you’ll always have fresh poppadums that the whole family will love to dip in to!