Potatoes with spiced spinach

Serves 4

350g baby potatoes
250g spinach leaves, thawed if frozen
1 large onion
spray oil
1 fresh green chilli, finely chopped
2tsp garlic puree
2 tsp ginger puree
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp chilli powder
1/2 tsp ground tumeric
200g canned chopped tomatoes
1/2 tsp sweetener
1tsp salt

Cook potatoes in their skins in a pan of boiling water for 20 mins. Drain and then soak in cold water for 30 mins. Peel them, if you like and then halve or quarter them according to their size. Meanwhile, blanch the spinach in a large pan of boiling salted water for 2 mins, then drain. Transfer to a blender or food processor and blend to a puree. Set aside.

Spray oil in a pan over a medium heat. Add onions and cook, sirring frequently for 10-12 mins, reduce the heat in the last 2-3 mins. Remove the onion from the pan. Spray pan again and add chilli, garlic and ginger purees and cook over a low heat, stirring for 2-3 mins. Add the coriander, cumin, chilli powder and tumeric and cook, stirring for 1 minute. Add the tomatoes, increase the heat to medium and add the sweetener. Cook, stirring frequently for 5-6 mins, until the tomatoes have reached a paste-like consistency.

Add potatoes, spinach, salt and onions, stirring for 2-3 mins. Serve immediately.