Step 1

Cook the potato in a steamer basket over a saucepan of boiling water for 12 minutes or until tender.

Step 2

Meanwhile, heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the garlic, chilli, garam masala and cumin and cook, stirring, for 1 minute or until aromatic.

Step 3

Stir in the tomato and reduce heat to low. Simmer for 15 minutes or until the sauce thickens. Stir in the potato. Simmer for a further 5 minutes or until the potato is very tender.

Step 4

Add the spinach and remove from heat. Stir for 1-2 minutes or until the spinach just wilts. Season with pepper. Divide among serving bowls. Top with the yoghurt and coriander to serve.