• 700g potatoes scrub clean and cut into 2.5cm pieces
• 3 tablespoons ground nut oil/or other other oil
• 1 ½ teaspoons cumin seeds
• 1 teaspoon black mustard seeds (if you have them)
• 1 large white onion, finely sliced
• ½ teaspoon ground turmeric
• 1 ½ teaspoon ground cinnamon
• 2 ½ cm fresh ginger, grated
• 3 garlic cloves, crushed
• 2 tablespoons tomato puree
• 150ml Unsweetened Almond Breeze Almond Milk
• ½ cube or 1 teaspoon vegetable stock
• 100g spinach leaves
• ½ teaspoon salt

To serve:

• chilli flakes

1. Bring a large pan of water to the boil and add the potatoes. Simmer for 10 minutes until you can carefully poke a knife into them to check they are cooked. Drain and set to one side.
2. Add 2 tablespoons of oil to a large frying pan and add the cumin and mustard seeds. Fry for 2 minutes until the spices release a strong aroma. Now add the onions and cook until the onion starts to soften.
3. Add the turmeric, ground cinnamon, ginger, garlic and tomato puree and stir. Then add the remaining oil and the cooked potatoes, reduce the heat and stir the potatoes through the spices, until they start to turn slightly golden.
4. Now pour in the Unsweetened Almond Breeze Almond Milk, add the stock and salt and stir together. Tip in the spinach, stir and cook until it softens.
5. Serve immediately.

Storage: Keep in an airtight container for up to 2 days in the fridge.