Slice the potatoes into bite sized pieces and put in a covered microwave bowl. Cook in microwave for 6 minutes

Heat a wide based frying pay with oil and add the cumin seeds, curry powder, turmeric and ginger and garlic with a pinch of salt and cook until fragrant

Dissolve the coconut, tomato puree and stock on 200ml boiled water. Add the stock to the pan and cook for 3 minutes

Meanwhile add the spinach to a colander and poor over boiling water until wilted. Squeeze the water out and chop it up

Slice the red chilli

Add the potatoes to the pan with the peas and spinach and cook for 2 mins.

Stir through the mango chutney and garnish with nigella seeds and chilli