Serve this hearty courgette and chickpea coconut curry with warm naan bread and you’ve got yourself a comforting mid-week meal! Don’t be intimidated by all these ingredients, you’ve probably got most of them in the back of your kitchen cupboards…
Heat the oil in a large pan, add the onion and gently fry for 10 minutes until soft. Tip in the mustard seeds, cumin, chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more minutes.
Add the tomato puree and cook for another minute. Pour in the vegetable stock, coconut milk and pop in the cinnamon stick.
Bring the mixture to a boil, reduce the heat and simmer for 15 minutes. Tip in the chickpeas, courgette and tomatoes and cook for 12 - 15 minutes, until the courgette is tender.
Remove the cinnamon stick and stir in fresh coriander, season with salt and pepper and serve with rice.