2 tbsp vegetable, sunflower or olive oil

1 large onion, peeled and chopped finely

2 garlic cloves, sliced

2cm piece of fresh ginger, peeled and grated

15 new potatoes

200g tin chopped tomatoes

400g tin of chickpeas, drained

250ml-300ml vegan, gluten-free friendly vegetable stock or water

1/2 tsp salt and freshly ground black pepper

3 tsp  mild curry powder

100g fresh spinach

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1. Cook new potatoes, cool and cut in half or quarters. Put a side.

2. Place a saucepan that has a lid on the hob over a medium heat.

3. Pour olive oil

4. Add the sliced garlic and ginger and cook until garlic have golden colour

5. Add the chopped onion and sweat for 5 minutes, or until the onions are soft .

6. Add fresh spinach, cook for 2 minutes

7. Sprinkle over curry powder and cook for a minute before adding the chopped tomatoes,

8. Add drained chickpeas and water .

9. Season with salt and pepper, place the lid on the pan and cook for about 2 minutes.

10. Add coconut milk

11. Add new potatoes, cover and cook for 2 more minutes

12. Serve with rice