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2 onions, thinly sliced
2tbsp medium curry powder
700g floury potatoes, such as Maris Piper or King Edward, peeled and cut into small cubes
2 x 400g cans chopped tomatoes
100g baby spinach

Place a large non-stick saucepan over a medium heat.
Fry the onions with a splash of water for 5 minutes, then add the curry powder and fry for 2-3 minutes.
Then add the potatoes, tomatoes and 300ml water.

Cover and simmer for 15 minutes.
Stir through the spinach (you might have to add it in stages, so that it fits in the pan), then return the lid and cook for a further 2-3 minutes, or until the potatoes are tender and the spinach has wilted. Season to taste and serve

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