Cut the Tofoo into 1.5cm cubes and fry in the sunflower oil with the onion and aubergine for 2 minutes, stir in the curry powder, mango chutney and stock, bring to the boil, cover and simmer for 10 minutes.
Add the ground almonds and coconut milk and cook for a further 10 minutes uncovered, stirring from time to time.
Meanwhile, brush each naan bread with coconut oil and sprinkle with desiccated coconut.
Warm the naans in a preheated oven 200°C/180Fan/ Gas 6 for 10 minutes, cut into strips.
Divide the curry between 2 bowls, serve with the pitta sticks for dipping.