Recipe serves 6


1 tbsp mustard seeds
1 small onion, diced
4 cloves garlic, minced
2 tbsp grated fresh ginger
1/4 tsp red chilli
1 tin chopped tomatoes
1 tbsp curry powder
1 tsp ground cumin
1/2 tsp salt
2 cups vegetable stock
2 pounds potato, cut into 1/2 inch chunks
1 pound chopped frozen spinach
1 tbsp lime juice


Preheat pan and add frylight. Add mustard seeds, put lid on and let them pop for a minute (if they don’t pop, turn the heat up!).

Add onions and cook for 5 mins. Add more frylight as needed. Add garlic, ginger and pepper flakes and cook for another minutes.

Add tomatoes (this should deglaze the pan) and cook for 3 mins, then add curry powder, cumin and salt.

Add potatoes and stock (it’s ok if they aren’t fully covered by the stock). Put the lid on and bring to the boil, once boiling lower heat to a simmer and cook for 15 mins. Add spinach and cook for 5 mins or until spinach is thawed. Mix well and cool for another 10 mins. Add lime juice, more spice to taste and serve.