By Jo Pratt
I love to make this recipe on a Friday night. It’s great for using up leftover potatoes and can be made quicker than the time it takes to organize a carryout. I always keep a bag of frozen spinach in the freezer—it’s really convenient for all sorts of dishes. If I have some fresh spinach in the refrigerator, however, I just roughly chop a couple big handfuls and add them to the pan when the curry is almost ready.