Ingredients   

500g potatoes, cut into 2cm cubes
300g spinach leaves
1 red onion, diced
1 tablespoon grated ginger
3 garlic cloves, finely sliced
1 chilli, finely chopped (optional)
2 tablespoons coconut or vegetable oil
2 teaspoons cumin seeds
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon mustard seeds
½ cup vegetable stock or water, as needed
Pinch of salt

Garnish

A handful of fresh coriander, roughly chopped
1-2 teaspoons chilli flakes (optional)

Method   

In a large heavy-set pot or casserole dish, heat 1 tablespoon of oil over medium heat. Add red onion and saute for 3 minutes

Add remaining oil, ginger, garlic, chilli, spices and potatoes and fry for 5 minutes, stirring often

Add vegetable stock (or water), making sure the potatoes are almost covered (otherwise add extra water), place a lid on, and simmer for 10-15 minutes, until the potatoes are fork tender

Stir through spinach leaves and cook for a further 2 minutes until wilted

Season with a pinch of salt and serve with hot chapati or rice. Garnish with coriander and chilli flakes (for spice lovers)