900g British new potatoes, peeled
2 tbsp vegetable oil
1 tbsp black mustard seeds
1 onion, thinly sliced
2 garlic cloves, crushed
Thumb-size piece fresh root ginger, grated
1 hot green chilli, deseeded and finely chopped
1 tsp turmeric
6 fresh curry leaves (from large greengrocers), or 6 dried (from supermarkets)
400ml can reduced-fat coconut milk
4 vine tomatoes, peeled, deseeded and quartered
2-3 handfuls baby spinach leaves, washed
100g cashew nuts
Halve the potatoes, if large, put into a large pan and cover with water. Bring to the boil and cook for 5 minutes. Drain and set aside.
Heat the oil in the same pan, add the mustard seeds and cook until they start to pop. Add the onion and fry for 5 minutes, until softened. Add the garlic, ginger, chilli, turmeric and curry leaves and fry, stirring, for 1 minute. Add the potatoes and cook, stirring, for 2 minutes. Pour in the coconut milk, bring to the boil, then reduce the heat and simmer for 10 minutes. Stir in the tomatoes, season, and cook for a further 5-10 minutes, or until the potatoes are tender but still holding their shape. Season
to taste, then stir in the spinach and cashews.
Cook briefly to just wilt the spinach. Divide between 4 warm bowls and serve with naan bread to soak up the juices.