Quick Lunch Before Work... Spinach and Potato Curry.

I had to work today and I was starving before I had to go in. This is a great curry that I made real fast before I had to leave. It made a great lunch and would be perfect anytime. It's a little spicy so now I'm wide awake before work. Get the word out about how easy and great it is to be vegan.

Spinach and Potato Curry 

1 1/2 lbs  potatoes
1 lb fresh spinach, chopped
1 medium onion
1 teaspoon grated fresh ginger root
4 garlic cloves
1/2 teaspoon turmeric powder
2 teaspoon cumin seeds
1 teaspoon red chili powder
1/2 teaspoon curry powder 
2 medium tomatoes
1/2 cup coconut milk

Scrub potatoes and boil them in their skins until almost, done. Leave to cool, then cut into small cubes.  Meanwhile, if using fresh spinach or kale, remove the coarse stalks then rinse and cook gently for 10 minutes, in just the water clinging to the leaves in a covered pan. Cool and chop. Chop the onion finely, crush or finely chop the garlic and finely chop the tomatoes. Measure the spices out into a little bowl.  Now brown the onion in a little vegetable stock until golden brown.  Add the ginger and garlic to the pan and stir for a moment. Add the spices, and a little more vegetable broth with the coconut milk. Cook for a few minutes, then add the tomato. Cook gently 3-5 minutes. Add the potatoes and spinach, mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking.