Step 1

Saute your aromatics. Heat a little oil or butter in a deep saute pan, over a low-medium heat. Add the onions and saute until soft, then add the garlic and ginger and saute for just another minute to bring out their aroma.

Step 2

Add the spices. Start with the seeds. Keeping the heat low, mix those through until the fragrance is released. Then add the ground spices and mix through - you may want to add another glug or oil or pat of butter at this point. Once everything is well mixed and fragrant, move on immediately - we don't want the spices to burn!

Step 3

Add the potatoes and mix through the pan until they are coated in the spices and oil / butter.

Step 4

Add the tomato paste. Mix through to get the potatoes well coated and continue to saute for a couple of minutes (again, you may want to add some extra oil or butter at this point if things are dry or sticky). Add lots of salt and pepper to taste.

Step 5

Add the vegetable stock to the pan, cover and simmer for about 20-30 minutes. Regularly lift the lid and stir through, checking for readiness. The sauce will reduce and thicken as the potatoes cook. Different potato types and different sized pieces will all cook at different rates so it's hard to give you an exact time. Just keep checking, and once the potatoes are cooked through, move on.If you're using any defrosted frozen vegetables, precook them and add them now. Stir through and move on.

Step 6

Add the cream and mix through. Keep the heat low but get the sauce heated back up again. This is also the time to add any fresh spinach or kale, if using.

Step 7

Remove from the heat and add the yogurt and cilantro, stirring through.

Step 8

Serve, with lemon wedges for squeezing.