Vegan Potato Curry with Spinach and Peas

Ingredients

• 400 g potatoes (peeled and weighed)
• 200 g frozen peas
• 200 g spinach (frozen or fresh)
• 1 to 2 onions (100 g to 150 g)
• 2 cloves garlic
• 2 tablespoons oil
• 2 tablespoons tomato paste (about 40 g)
• 400 ml coconut milk (1 can)
• 400 g canned diced tomatoes (1 can)
• 1 tablespoon curry powder
• 1 tablespoon vegetable broth powder (15 g)
• black pepper (or cayenne pepper, but not too much)