Skip to step 5 if you're using tinned tomatoes instead of fresh tomatoes. Here's how to make 'tinned' chopped tomatoes using fresh ones. First, score an X in the bottom of each tomato using a sharp knife and place into a large mixing bowl.

Cover in boiling water from the kettle until they're fully submerged. Allow to sit in the boiling water for 5 minutes. Drain the water and place your tomatoes onto a chopping board for 5-10 mins until fully cooled.

You should now be able to peel the skin off your tomatoes really easily. Peel them all and chop into 1/8th chunks. Try not to lose any of the tomato juice.

Place your chunks into a pan at a low heat and cover with a lid for 10 minutes. The lid will stop the tomato juice evaporating. After 10 minutes, check on them - they should be slightly softened and no longer firm and look like tinned chopped tomatoes. Allow to sit with the lid on (off the heat) until you need them in the recipe later.

Cube your courgette and fry in 2 tbsp of garlic-infused olive oil at a medium heat until slightly golden on all sides. Add in your spices (garam masala, ground coriander, turmeric and chilli flakes) and 1 tbsp of gluten-free flour. Stir for 1 minute until all the courgette is nicely coated.

Add your tinned or prepared tomatoes to the pan and stir once again. Add in your tinned coconut milk and stir until consistent. Bring to the boil and simmer for 10 minutes until the sauce has thickened. Full-fat coconut milk will be a little more thick and creamy with better results.

Add in your drained chickpeas and two big handfuls of spinach. Allow the spinach to wilt and give everything a good stir. Once the spinach has wilted, you're done!

Serve up with rice and my homemade 3-ingredient gluten free naan bread (linked above). Garnish with freshly chopped chives or spring onion greens - well worth doing for a lovely onion flavour!