Peel and finely slice the onion. Peel and crush the garlic.
Cut the top and bottom off of the courgette and cut into dice.
Cut the cherry tomatoes in half.
Peel the potatoes and cut into dice.
Dry fry the mince in a large pan until brown. Add the onion and garlic, stir and cook for 2 minutes.
Add the courgette, potatoes, chopped tomatoes, curry paste, tomato puree, water and mango chutney to the pan and stir well.
Bring the mixture to the boil and simmer for 25 minutes.
Add the cherry tomatoes, crème fraiche and coriander and stir.
Serve the mince on a pile of poppadoms with boiled rice and vegetables.