Ingredients:

• 1/3 cup cooking oil
• 2 1/2 cups pureed tomatoes
• 1 1/2 tsp salt
• 1 tsp turmeric
• 1 tbsp ground black mustard seeds
• 1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
• 1 cup water
• 1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
• 1/2 lb green beans, trimmed and cut in 1 inch pieces
• 1/2 cups coconut milk
• 1/2 lb fresh spinach, washed and chopped

Directions:

1. Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.

2. Remove the lid and stir in the green beans. Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately.