Heat the olive oil in a large casserole dish or tagine over a medium heat until hot. Sweat the onion and garlic for 5-6 minutes until softened. Add the tomato puree and stir well, cooking for a minute.
Add the ground spices and stir in the honey at this point. Add the chopped tomato, golden sultanas and the courgette slices, stir well, then cover with the stock. Cover and cook over a low heat for 20-25 minutes until the courgette is soft.
Adjust the seasoning as necessary then stir in the chopped mint. Spoon into serving bowls and garnish with a sprig of mint leaves.