Step 1

Wash the baby potatoes and pat them dry. Then coat them in oil, add about 1/4 teaspoon of salt. Bake them at 420°F/220°C for about 15 to 20 minutes (depending on the size). Until they are crispy on the outside and soft on the inside. Meanwhile, let's make our spinach curry.

Step 2

In a large pan or pot, add the spinach and cook it until it wilted (you might have to work in 2 batches because it's a lot of spinach). Then reduce the heat and add the coconut milk, ginger powder, salt, and garam masala.

Step 3

Use a handheld blender to blend the spinach curry.

Step 4

Add the chopped tomato to the curry and let it cook (bring up the heat again) for another 3-4 minutes until hot and until the tomatoes are soft.

Step 5

Then add the baked potatoes to the spinach curry, give it a quick stir, and it's ready to serve! Basmati rice and homemade naan or chapati are THE perfect side dishes!