Step 1

Whizz the onion, garlic, ginger and chilli with 50ml of water in a high-powered blender until smooth.

Step 2

Heat the sunflower oil in a large frying pan over a medium heat and add the cumin seeds, mustard seeds, and curry leaves, stirring for 30 seconds. Tip the onion paste into the pan with a pinch of salt and cook, stirring, for 10 minutes until darkened slightly.

Step 3

Add the courgettes, chopped tomatoes, turmeric and garam masala. Refill the can of tomatoes with water 1½ times and add that, too. Bring to the boil, then simmer for 25 minutes until the courgettes have softened.

Step 4

Tip in the frozen peas and cook for a few minutes, season to taste, then stir in the coriander and serve with lemon wedges and rice.