Ingredients
1 large potato, peeled and cubed
½ tsp cumin seeds
2 tsp vegetable oil
¼ red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 tsp medium curry powder
4 organic vine-ripened cherry tomatoes, chopped
85g/3oz young leaf spinach
salt and freshly ground black pepper

Method
1. In a medium sauté pan dry-fry the cumin seeds for 30 seconds.
2. Add the oil and potato and fry for 2-3 minutes until the potatoes begin to turn golden.
3. Stir in the onion and sauté for 1 minute to soften.
4. Add the garlic, curry powder and tomatoes. Cook until the tomatoes begin to break down.
5. Fold in the spinach until wilted. Season and serve.