🔥 STEP 1 - Finely chop the onion and finely grate the garlic and ginger. Gently fry in a pan with a splash of oil. Keep on a low heat for approximately 4 minutes until the mixture turns translucent. Top tip: if you find the mixture sticking to the pan, add a splash of water. 🔥 STEP 2 - In a bowl, combine BANG!'s spices with 50ml of water. Blend into a smooth, thick paste. Pour the paste into the pan and continue to simmer on a low heat for approximately 4 minutes. Watch this turn into your curry sauce! For an even richer sauce, add quartered cherry tomatoes or half a can of tinned tomatoes. Top tip: look out for oils emerging from the mixture, then move onto step 3.

🔥 STEP 3 - Blanch the new potatoes in boiling water for 2 minutes. Add to the curry sauce and raise the heat for about 3 minutes. Keep stirring until the outside of the potatoes are sealed.  Add roughly chopped spinach and cook under a lid for another 15-20 minutes - simmering on a low heat. Uncover and cook yet again for a final 2-3 minutes to thicken up the sauce. A sensational recipe that is both satisfying and guilt free!

🍃 Optional extra: finish by garnishing with chopped coriander or curry leaves.