This is my favourite curry to date. It is really filling, really easy, and really well-spiced. I cooked it for my Mum as I am home for ‘reading week’ this week and so I added chicken to make it a little more user-friendly.

Shopping list: 500g new potatoes, 1 onion, garlic, ground turmeric, ground coriander, chilli flakes/powder, ground ginger, 400ml can of coconut milk, tomato puree, 400g can of chopped tomatoes, 400g can of chickpeas, 180g quinoa, 150g spinach. (Optional: chicken)

It seems like you need a tonne of random spices for this recipe which often puts me off, however I managed to pick them all up for 85p each in Tesco and they will last for months so I think it’s definitely worthwhile.

1) Chop the potatoes in half and boil for about 25 minutes

2) Add the chopped onion and garlic to a large pan, followed by the chicken. Add 3 teaspoons ground turmeric, 1 teaspoon ground coriander, 1 teaspoon chilli flakes/powder, 1 teaspoon ground ginger

3) Once the chicken is cooked, drain the potatoes and add to the pan, along with the coconut milk, 1 tablespoon tomato puree, the chopped tomatoes, quinoa, and 300ml of boiled water

4) Place the lid on and allow to simmer for 30 minutes. Stir fairly regularly (every 5 minutes or so) to ensure nothing sticks to the bottom of the pan. After 15 minutes, add the chickpeas and when there is 5 minutes left, stir in the spinach.

This made around 6 servings so I’m taking tubs of the stuff back to London to feed me for the rest of the week, and I cannot wait.