Heat the oil in a frying pan or shallow casserole and fry the onion, garlic, fresh ginger and chopped coriander stalks for 4 minutes until beginning to soften.
1 tablespoon Olive Oil, 1 Onion, 2 Garlic Cloves, 1 teaspoon Fresh Ginger, 2 tablespoon Coriander Stalks
Stir in the curry paste and spices and cook for a further 2 minutes.
2 tablespoon Medium Curry Paste, 1 teaspoon Cumin, 1 teaspoon Garam Masala, ½ teaspoon Turmeric, ½ teaspoon Ground Coriander
Add in the chopped courgettes and peppers and fry for 5 minutes until the courgette is starting to become tender.
2 Courgettes, 1 Red Pepper
Stir in the chickpeas, tinned tomatoes and mango chutney. Simmer for 5 minutes.
400 g Tin of Chickpeas, 400 g Tin of Chopped Tomatoes, 2 tablespoon Mango Chutney
Pour in the coconut cream, stir and simmer for 5 more minutes.
250 ml Coconut Cream
Stir in the natural yogurt (if using), season, and garnish with chopped coriander leaves before serving.
2 tablespoon Natural Yogurt