If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Drain and rinse the butter beans in a sieve.

Peel and grate the garlic (or use a garlic press).

Heat a drizzle of oil on medium-high heat in a large saucepan.

Add the garlic, curry powder and cumin seeds. Fry until fragrant, 1-2 mins.

Stir in the butter beans, chopped tomatoes, vegetable stock paste, honey, sugar and water for the sauce (see pantry for all three amounts). Season with salt and pepper.

Bring to the boil, then reduce the heat and simmer until thickened, 10-12 mins.

Meanwhile, trim and thinly slice the radishes.

Trim the cucumber, then cut into small 1cm pieces.

Halve the lemon. Roughly chop the coriander (stalks and all).

In a medium bowl, combine the juice from the lemon, cucumber, radish and sugar for the dressing (see pantry for amount). Season with salt and pepper.

Heat a small frying pan on medium-high heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

When the curry has 5 mins remaining, cut the naans in half widthways, then put in your toaster until golden.

If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

Stir half the coconut and half the coriander into the radish kachumber.

Stir the butter (see pantry for amount) into the curry until the butter has melted. Season with salt and pepper.

Share the butter bean curry between your bowls.

Sprinkle over the remaining coriander and coconut, then serve with the naan for dipping.

Serve the radish kachumber on the side.