Trim and halve the green beans. Peel and grate the garlic (or use a garlic press). Drain and rinse the chickpeas in a sieve.

Heat a large frying pan on high heat (no oil). 

Once hot, dry-fry your tortillas for 1 min on each side. You want your tortillas to char slightly, but keep an eye on them.

Once lightly charred, spread each one with the butter (see pantry for amount), then pile them on a plate. Cover with foil to keep warm, then set aside. 

Pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the green beans and mustard seeds and stir-fry until the beans are starting to char, 2-3 mins.

Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins. 

Once tender, season the mustard seed beans with salt and pepper, then transfer to a bowl. Cover to keep warm. 

Pop the (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the tomato puree, garlic and North Indian style spice mix and fry for 30 secs.

Next, stir the chickpeas, coconut milk, vegetable stock paste and water for the curry (see pantry for amount) into the frying pan.

Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. Stir occasionally. 

Once the curry has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the mango chutney and season with salt and pepper. Simmer for 1 min more, then remove from the heat.

Add a splash more water if you feel it needs it. 

Spoon the curry into your bowls and top with the mustard seed green beans.

Serve the cheat's chapati on the side for dipping and scooping.