This dish is a good accompaniment to any Indian food and is wheat, gluten and dairy free.

1 Tablespoon of sunflower oil

1 teaspoon of turmeric

Half a teaspoon each of garam masala, ground coriander and cumin seeds.

Half an onion, peeled and chopped

1 clove of garlic, peeled and chopped

250g (10oz) potatoes, peeled and cubed

1 Organic vegetable stock cube

175ml of boiling water

125g (5oz) chopped spinach

Salt and pepper

1. Heat the oil in a large saucepan and add the turmeric, garam masala and the coriander and cumin seeds. Fry for one minute.

2. Stir in the onion and garlic and fry for a further 3 minutes.

3. Add the potatoes and cook for a further 3 minutes.

4. Make up the vegetable stock and pour into the pan. Add the salt and pepper. Simmer uncovered until the potatoes are nearly cooked. Then add the spinach and cook for a final 2 minutes until the potatoes are cooked thoroughly.

5. Serve.