This is a lovely, nutrition-packed light curry. Of course, you could add chicken, fish or lamb, but we love the hearty chickpeas as our protein in this dish. To make this vegan, use coconut yoghurt instead of regular plain yoghurt.
To make crunchy curry chickpeas to garnish, remove some of the chickpeas from curry and roast at 200C until golden, about 10 minutes.
Find it online: https://www.herbies.com.au/recipes/kale-chickpea-korma-curry/