1. Peel the potatoes and chop them into bite-sized pieces, then peel and chop the carrot in a similar size.

2. Finely chop the onion and garlic after peeling them.

3. Carefully remove the seeds from the cayenne pepper, then finely chop it.

4. Heat 2 tablespoons (30 ml) of oil in a large saucepan over medium heat, approximately 180°F (82°C).

5. Add the chopped onion and garlic to the saucepan, cooking them until softened, which should take around 5 minutes.

6. Next, add the chopped carrot, potatoes, 1 teaspoon of cumin, 1 teaspoon of coriander, 1/2 teaspoon of turmeric, and the chopped cayenne pepper to the saucepan. Cook for 2 minutes, stirring constantly.

7. Now add 14 ounces (410g) of crushed tomatoes, 1 cup (240 ml) of water, 1/2 cup (120 ml) of coconut milk, and 1 vegetable broth cube to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20 minutes or until the potatoes are tender.

8. Stir in a handful of baby spinach leaves and cook until they're wilted. Season the dish with salt and a squeeze of lime juice to taste.

9. Serve hot, accompanied by warm naan bread and garnished with fresh cilantro leaves.