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.
Stir in the curry paste and spices and cook for a further 2 minutes.
Add in the chopped courgettes and peppers and fry for 5 minutes until the courgette is starting to become tender.
Stir in the chickpeas, tinned tomatoes and mango chutney. Simmer for 5 minutes.
Pour in the coconut cream, stir and simmer for 5 more minutes.
Stir in the natural yogurt (if using), season, and garnish with chopped coriander leaves before serving.