Delicious, nutritious, simple, economical – it always satisfies. Comfort food of the highest order with no fuss. Good made the previous day so flavours can develop. It keeps for a few days. Recipe with a fan club.

Prep

1. Peel all the potatoes. Cut them into bite-size chunks. Finely chop the onions. Crush the garlic. Drain the chickpeas. Measure the stock or water.

Cook

1. Heat the oil in a large heavy based saucepan. Add the onions, garlic and pinch of salt. Cook for 2-3 minutes or until transparent and without colour.
2. Add the curry paste, stirring as you go. Cook on very low heat for 2 minutes. Add the potatoes and chickpeas. Stir until coated. Cook for 1 minutes.
3. Add the water or stock, lemon juice, coconut cream, mango chutney, tomato puree, two-thirds of the coriander, tomatoes and almonds if using (they thicken and sweeten the mix). Increase the heat till the mix boils. Stir occasionally. Reduce the heat as soon as the boil sets in.
4. Reduce heat under the pan. Cover it. Simmer very gently on low heat for 45 minutes at least. Taste the sauce and adjust adding salt and pepper if you need to, more lemon it if needs a lift, chutney for sweetness. Stir in the spinach and cook for 2-3 minutes until it wilts and cooks.

Plate

1. Serve on a bowl of cooked basmati rice. Or pour the curry around a rice tower in a large bowl on or an warm plate. Enjoy with naan bread, poppadoms, chutney and a Cucumber Raita.