Tomato and vegetable curry

Instructions

1 In a large, non-stick frying pan, heat oil over medium-high heat. Add garlic, turmeric, ginger and ground cumin. Cook, stirring, for 1 minute. Add lemon zest and onion. Cook, stirring, 1-2 minutes.

2 Add tomatoes, ½ cup water and passata. Stir in vegetables and capsicum. Bring mixture to a boil. Reduce heat and simmer, covered, for 15 minutes. Add chickpeas and lemon juice. Simmer a further 5-10 minutes until sauce has thickened and vegetables are tender.

3 Divide curry among 4 serving bowls. Serve with flatbread and yoghurt.