Step 1

Heat a large saucepan with 1 tsp vegetable oil.

Step 2

Fry the tikka paste (2 tablespoon) for a minute, then add the chopped tomatoes (1 tin), new potato (1 pack), chickpeas (1 tin) and coconut cream (1 tin) (reserve enough to drizzle over at the end).

Step 3

Cook for around 25 minutes until the potatoes are soft. Add the baby spinach (3 handful).

Step 4

Finish with a drizzle of coconut cream to serve, along with some coriander (1 handful).