Heat 1 tablespoon sunflower oil in a large frying pan or heavy based saucepan.
Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Heat until the mustard seeds begin to pop, then add 1 chopped onion.
Stir well and fry for around 10 minutes until the onion is cooked. Add 2 chopped cloves of garlic and a 1 inch piece of chopped ginger. Stir well and cook for a minute.
Add 1 teaspoon ground turmeric, 2 teaspoon ground coriander and a pinch of chilli powder if desired. Stir to mix.
Add the 2 courgettes cut into half moon shapes. Stir well until mixed in the onion and spice mixture and cook over a low heat for around 10-15 minutes until softened and turning golden brown. If they stick you can add a dash more oil or water. Don’t be tempted to add too much water as the courgettes will release extra water as they cook.
When soft add the 2 chopped tomatoes and cook for a five minutes until broken down.
Drain and rinse a tin of chickpeas and stir through the courgette curry. Cook for a further five minutes.
Add 1 tablespoon garam masala. Season to taste with salt and pepper and stir well.
Serve with freshly chopped coriander, and rice or naan breads.
Notes
Nutritional information is approximate and is intended as a guide only.
Leftovers can be stored in the fridge for 2-3 days.
While this recipe can be frozen safely, I don't recommend it because the courgette can change texture after freezing.