Your favourite takeaway dish on a budget!
Bring a pan of water to a boil and boil the potatoes and carrots for 8 minutes. Add the florets for an extra 2 minutes. Drain and leave.
Heat the oil in a pan, saute the onion until softened, add the curry powder and stir.
Pour in the tomatoes, cook and stir for a couple of minutes then add the stock. Bring to a gentle simmer, add the vegetables and leave for 20 minutes while stirring occasionally.
Add the spinach and stir. If too thick add a splash of water and serve with rice and mango chutney.