Little spicy veggie pies - Good Food Middle East

Ingredients

• 2 tbsp rapeseed oil
• 2 tbsp finely chopped ginger
• 3 tbsp Korma curry powder
• 3 large 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 bag spinach, cooked
• 750g potatoes, peeled and cut into 3cm chunks
• 1 tsp ground coriander
• 10g fresh coriander, chopped
• 150g coconut yogurt