1. Heat the oil and fry the onion together with the garlic, ginger and chilli until the onions are translucent. Add the spices (garam masala or ras el hanout, curry powder and tumeric) and cook for 1-2 minutes to release the aromas. Add the diced vegetables, tomato passata, water and coriander.
2. Bring to a simmer and let it cook for 20-30 minutes on a low heat until the potatoes are soft. Stir frequently.
3. Add the spinach leaves and Alpro Go On to the stew and simmer for a further 2 minutes.
4. Season with pepper, a pinch of salt and a little lime juice.
Use 2 tbsp curry paste instead of the dried spices.