1.Combine oil, onion, garlic, chilli, ginger and spices in a large microwave-safe dish. Microwave on HIGH (100%) for about 2 minutes or until onion is soft.
2.Add vegetables, stock and paste; cook, covered, on HIGH (100%) for 8 minutes, stirring halfway through cooking.
3.Add chickpeas; cook, covered, for a further 5 minutes or until the vegetables are tender, stirring halfway through cooking.
4.Stir in chutney, tomatoes and coriander; season to taste with salt and pepper.
5.Serve curry with chapatti, heated according to package directions, or streamed rice, if desired.