First, add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they start to pop, add in the cumin seeds, turmeric, coriander and chilli flakes. Stir for a few seconds, then
Add in the onion. Fry for approx 8-10 minutes until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then add in the chopped tomatoes and desiccated coconut.
Cook for a further 5-6 minutes covered, stirring occasionally, then add in the chickpeas Simmer for 5 minutes.
Season will and stir in the coconut yogurt.