This potato salad is a winner as long as you’re a fan of coconut and a whisper of curry. It is a play on Meera Sodha’s coconut potatoes which I really love and make all the time:

https://www.sainsburysmagazine.co.uk/recipes/sides/coconut-potatoes

It is amazing as is, but here I’m adding some purple carrots and diced courgette/zucchini from my veg box and some cubes of frozen spinach. Here is what I did.

Boil some potatoes in salted water until tender and drain.

In a large pan, heat the oil over a medium heat and add teaspoon mustard seeds, chilli, 1.5 teaspoons curry powder, and salt. When it starts to sizzle and pop, add a whole chopped onion and sauté until golden brown (8-10 minutes). Add the potatoes, courgette/zucchini, and two tablespoons of garlic and ginger purée, turn up the heat to high and sauté for 4-5 minutes until they get some colour. Add a can of coconut milk, sliced carrots, and a few cubes of frozen spinach and keep stirring until most of the liquid evaporates into a sticky yummy mess. Sprinkle with fresh coriander and warm. Done and done.