Ingredients (Serves 4)
Cook the potatoes in a pan of lightly salted water until half cooked, then drain and set aside.
Heat the oil in a pan, add the mustard seeds and cook for 1 minute. Add the onion, garlic, ginger, chilli, lime leaves and turmeric then cook for 5 minutes. Add the potatoes and stir in the coconut milk. Bring to the boil, then simmer until the potatoes are tender. Add the tomatoes and spinach and cook for about 1 minute, until the spinach has wilted.
Spoon into warmed bowls to serve.