Ingredients (Serves 4)

• 1kg/21⁄4lb Rooster potatoes, peeled and halved
• 1 tbsp vegetable oil
• 1 tbsp black mustard seeds
• 2 medium onions, peeled and sliced
• 4 cloves garlic, crushed
• 20g/3⁄4oz fresh root ginger, peeled and grated
• 1 green chilli, deseeded and chopped
• 6 kaffir lime leaves
• 1 tsp turmeric
• 1 x 410ml can reduced-fat coconut milk
• 5 vine tomatoes, peeled, deseeded and quartered
• 2 handfuls ready-prepared baby spinach

Method

Cook the potatoes in a pan of lightly salted water until half cooked, then drain and set aside.

Heat the oil in a pan, add the mustard seeds and cook for 1 minute. Add the onion, garlic, ginger, chilli, lime leaves and turmeric then cook for 5 minutes. Add the potatoes and stir in the coconut milk. Bring to the boil, then simmer until the potatoes are tender. Add the tomatoes and spinach and cook for about 1 minute, until the spinach has wilted.

Spoon into warmed bowls to serve.