Instructions: Peel and slice onion.

Peel and 1/4 potatoes.

Dice chillies.

Melt butter in a saucepan, saute onion until tender. Add potatoes, curry, cumin, chillies, ginger and stock. Cover, cook over low heat 15-20 minutes stirring occasionally, until potato is tender.

Clean and wash spinach well.

Add spinach, cover, cook for 2 minutes. Uncover pan, simmer until water has evaporated.

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