Vegan Saag Aloo

Ingredients

1 small onion, diced
1 red pepper, diced
½ tin of boiled chickpeas 
3 cloves of garlic, minced
2 oz. roasted tomatoes
1 inch of fresh ginger, minced
1 tsp chili flakes
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander seeds
1 large potato, cubed
1 courgette, cubed
1 lb Spinach
½ tsp turmeric
Salt and pepper 
Coconut oil
Fresh coriander

Method

Bring a large pot to medium-medium high heat.
Once warmed, add 2 Tbsp of coconut oil then the diced onions.
Sauté until translucent.
Add the whole spices and allow to toast for about a minute, being careful not to burn.
Add the ground spices, mix into pot. Add a splash of water if necessary. Season with salt and pepper
Add the ginger, garlic and tomatoes and cook until tomatoes start to break down a bit. Add the potatoes and 200 ml of water
Cook for 10 minutes until the potato is just cooked and firm
Add the spinach, cover and turn the heat down
Cook for 3-4 minutes until the spinach has wilted
Sprinkle with chopped fresh coriander
Mix gently and serve with rice or naan bread