Ingredients:

For the potatoes:
450g new potatoes
3 garlic cloves
1 onion
2 tbsp sunflower oil
2 tsp garam masala
0.25 tsp cumin seeds
1 tsp turmeric
0.5 tsp salt

For the curry:
1 onion
1 fresh chilli
2 garlic cloves
6cm piece fresh ginger
2 tomatoes
400g spinach leaves
75ml water
2 tbsp sunflower oil
2 tbsp garam masala
1 tsp turmeric
1 tbsp ground coriander
1 tsp ground fenugreek
1 tsp salt
0.5 tsp sugar
100 ml soy cream
0.5 lemon

Directions:

Boil potatoes, peeled and cut in half.

Peel and finely chop the onion. Peel and mince the garlic.
Pour oil onto a large frying pan, add cumin seeds and stir for 1 minute until they relese the aroma. Add onion and garlic and stir until onion is soft, for about 15 minutes. Add potatoes, turmeric, garam masala. Stir until potatoes take on the colour of the spices and take the pan off the heat.

Finely chop the onion, chilli, ginger and tomatoes for the curry. Mince the garlic.
Chop 100g of spinach chop roughly.  Chop 100g of spinach chop. Put remaining 200g of spinach and the water into liquidizer and blend completly.

Pour oil onto a frying pan. Add the onion and the garlic and fry until soft for about 10 minutes. Add the chilli and the ginger and stir for another 2 minutes. Add tomtoes and stir until soft, for about 3 minutes. Add remaining ingredients and stir until combined.

Add the roughly chopped spinach and stir until wilted. Add the finely chopped spinach and mix. Pour in liquidized spinach. Simmer until thickened for about 10 minutes.

Pour in the soy cream, add the potatoes and mix gently until combined.

Squeeze in the lemon jouice.

Seve hot with rice or naan bread.