Testing - Chickpea and Zucchini curry

2 tbsp oil for frying
1 onion, thin sliced
1 tsp black mustard seeds
1 tsp ground cumin
1/2 tsp chilli flakes (or a fresh chilli, finely chopped)
1 inch piece fresh ginger, peeled and finely grated
1-2 cloves garlic, peeled + crushed or finely chopped
1 tsp turmeric
1 tsp ground coriander
1 tbsp tomato paste
3/4 cup veg stock
400ml tin coconut milk
1/4 cup red lentils
1 cinnamon stick
400g tin chickpeas, drained (or 2 cups cooked)
3 zucchini, cubed
4 tomatoes, quartered (remove seeds if you prefer)
handful fresh coriander leaves, roughly chopped

1. In a large pan, heat the oil and add the onion. Gently fry for 10 mins, until soft and translucent. Add the mustard seeds, cumin, chilli, ginger, garlic, turmeric and ground coriander. Fry for a couple more mins. Add the tomato paste, the veg stock, coconut milk, cinnamon stick and red lentils. Simmer until lentils are starting to soften.
2. Bring to the boil, reduce the heat and simmer for 15 mins. Add the chickpeas, courgettes, tomatoes and continue to cook for 12-15 mins, until the courgettes are tender. Remove the cinnamon stick and stir in the fresh coriander to serve.