Some people would call this Saag Aloo and in a sense they are right, Spinach and Potato after all but I would say Saag Aloo is a drier dish and typically doesn't include Coconut Milk and Tomatoes, but each to their own. I'm no Indian cooking expert by any means.

Considering the amount of potato in this curry it is remarkably light so I would suggest serving with naan to soak up the sauce.

I don't think it needs rice but you can be the judge of that.

Again - trust me with the cooking time on the onions - low and slow.

Serves 4

Special Equipment - Casserole Pot

Ingredients:

4 large Maris Piper potatoes 

3 tbsp veg oil 

2 tsp cumin seeds 

1 tsp brown mustard seeds 

1 medium brown onion, sliced into half-moons 

4 large garlic cloves, grated or crushed 

A thumb-sized piece of ginger, grated 

1 green chilli, thinly sliced 

2 tsp curry powder (I used Madras) 

3 medium tomatoes, roughly chopped 

½ tsp ground turmeric 

1 × 400ml tin of coconut milk 

2 large handfuls of spinach 

Juice of ½ lemon 

Salt

A small bunch of coriander, roughly chopped (stalks included), to garnish

Instructions:

Fill a large saucepan with water and add at least 2 tablespoons of salt.

Add the potatoes whole (don’t peel them!) and bring to the boil. 

Cook until they are nice and soft – it will take at least 40 minutes from cold but will depend on size.

Once the skin begins to crack, test if they’re ready by poking them with a fork – it should slide very easily into the potatoes. 

Drain and leave to steam-dry in a colander. When they are cool enough to handle, roughly break them into chunks. 

Heat the oil in a large frying pan on a medium heat and add the cumin and mustard seeds. Fry until they start to pop. 

Add the onion and 1 teaspoon of salt and turn the heat down low to cook the onion really slowly. 

When the onion begins to soften – after about 5 minutes – add the garlic, ginger and green chilli, and cook until the onion is completely soft and caramelised (10–15 minutes in total). 

Turn up the heat and add the curry powder, fresh tomatoes and a splash of water. 

Fry until the tomatoes begin to break down, then add the cooked potatoes, turmeric and a pinch of salt. 

Use a wooden spatula or spoon to break down some of the potatoes if needed, then add the coconut milk. 

Bring to a simmer, put a lid on the pan and cook on low for 5 minutes. 

Add the spinach and stir it through until it’s wilted. 

Take the pan off the heat and add the lemon juice. Taste for seasoning. Serve topped with the coriander.