You know the story, you go into your favourite curry house after a skinful, you order way too much food, and you think you need a side dish and so you order some rice, naans and some saag aloo. You inevitably end up with too much and you don't finish it. Saag aloo should be treated as a main, not a side.

Serve up with some roti and you won't want anything else trust me. Aloo palak is also a very simple curry to make, and doesn't need a tonne of different spices so you can knock this up in no time. It’s one of the easiest tastiest Indian vegan recipes, so go make it!

To make my Aloo Palak (saag aloo) you will need:

• 800g of new potatoes sliced in half

• 1 large red onion

• 4 garlic cloves

• About a 2 inch piece of fresh ginger (same amount as garlic) 2 tsp cumin seeds

• 1 tsp turmeric

• 2 tsp of garam masala (plus 2 tsp at the end of cooking)

• 1 tsp of chili powder

• 4 whole kashmiri chillies

• 1 tbsp of tomato paste

• 5 medium sized tomatoes chopped

• 200g of fresh spinach leaves

• Salt

• Ghee or oil for frying