Heat a heavy based pan over a high heat and spritz with low calorie cooking spray. Add the mince and stir fry for 3-4 minutes, or until browned.
Reduce the heat to medium. Add the onion and garlic and cook for 6-8 minutes, or until softened.
Add the coriander stalks and curry powder, and continue to cook whilst stirring for a further 2-3 minutes.
Add the frozen peas, tinned tomatoes, stock, and chilli flakes if you're using them. Bring to the boil and simmer for 20 minutes, uncovered, until the sauce has reduced and is at your desired consistency.
Stir in 1 tbsp of fat-free natural yoghurt, and cook for a further 2 minutes. Taste and season if required.
Sprinkle with the coriander leaves and serve with the remaining yoghurt and your choice of sides. Enjoy!