Indian vegetable curry

Method

1. Heat a good glug of oil in a large, deep frying pan, then fry the onions over a medium heat. Cook for 2-3 minutes, stirring, then add the ginger and dry spices and fry for 2-3 minutes more. The onion should brown a little, but not get too dark.
2. Add the potatoes, green chilli/es (if using) and garlic to the pan, then fry for 8-10 minutes, stirring every now and then, until the potatoes start to yield when pressed. If the mixture gets too dry, add a little more oil or a splash of water.
3. Add the chopped tomatoes, stock and the chopped, soaked chillies. Simmer for 5 minutes, then add the sugar and broccoli. Simmer for a further 5 minutes, then stir in the yogurt, spinach, half the lime juice and half the coriander. Taste and add the rest of the lime juice if you think it needs it. Simmer until the spinach has wilted. If you want the curry a touch thinner, add a splash of water. Sprinkle the curry with the rest of the coriander sprigs and serve with chapatis or rotis.