Kale & Chickpea Korma

Step 1

Heat coconut oil and add onion over low heat for 2-3 minutes, then add garlic and ginger for a further minute.

Step 2

Stir in spice mix to make a paste, and add yoghurt, combining thoroughly.

Step 3

Add almonds, kale and chickpeas and bring to a simmer, stirring, until leaves have wilted. Add frozen peas and season to taste.

Step 4

Serve with garnishes and rice.