You just can’t go wrong with a classic korma curry!
Place the onion, garlic, ginger, jalapeno and cashews in a blender with 100ml of water and blend until pureed.
Heat the vegetable oil in a large pan, pour the pureed sauce into the pan, stir and add the korma blend and cook until fragrant (this will take around 2 to 3 minutes).
Add the tomato, coconut milk, yogurt, sugar, potato and chickpeas, stir and cover and leave to simmer for 10 minutes.
Remove the lid, stir and cook for a further 10 minutes until the potatoes are tender. Stir in the spinach until reduced and serve with rice.