Little spicy veggie pies
Ingredients
- 2 tbsp rapeseed oil
- 2 tbsp finely chopped ginger
- 3 tbsp curry powder
- 3 garlic cloves, grated
- 2 x 400g cans chickpeas, undrained
- 320g carrots, coarsely grated
- 160g frozen sweetcorn
- 1 tbsp vegetable bouillon powder
- 4 tbsp tomato purée
- 250g spinach, cooked
- 750g potatoes, peeled and cut into 3cm chunks
- 1 tsp ground coriander
- 10g fresh coriander, chopped
- 150g coconut yogurt
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