Heat 1 tbsp sunflower oil in a large frying pan or heavy based saucepan.
Add 1 tsp mustard seeds and 1 tsp 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 tsp ground turmeric, 2 tsp 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 tbsp garam masala. Season to taste with salt and pepper and stir well.
Serve with freshly chopped coriander.