Before diving in, take a moment to dice the onion, mince the garlic, and chop the tomatoes. Don’t forget to peel and dice the potatoes into bite-sized chunks.

Having everything ready makes the cooking process smoother and more efficient.

In a large pot over medium heat, add a splash of oil. Once it's hot, toss in the diced onion. Sauté for about 5 minutes or until it turns translucent.

Next, add the minced garlic and grated ginger, stirring until fragrant, about 1 minute. The scent alone will have your taste buds tingling!

Time to add some zest! Toss in the crushed red chili, curry powder, turmeric, and garam masala. Stir for another minute to awaken the spices’ full potential. Your kitchen will smell like a spice market; it’s worth lingering in this moment.

Now, incorporate the concentrated tomato purée and fresh chopped tomatoes into the pot. Stir everything together, letting it cook for about 3-4 minutes. This combination gives the curry a luscious base.

Add the diced potatoes to the mix, stirring until coated with the tomato mixture. This step seals in flavor and aroma.

Next comes the magic ingredient: coconut milk. Pour it in and bring the mixture to a gentle simmer. You want those potatoes to begin their journey toward tenderness. Season with salt and pepper to taste.

Cover the pot and let it simmer for about 20 minutes. Stir occasionally and be patient. This is where flavors meld, and the potatoes soften.

Once the potatoes are fork-tender, stir in the green peas and fresh spinach leaves. Cook for an additional 5 minutes until the spinach wilts and the peas are heated through.

Before serving, give your curry a quick taste. Add more salt or spices as needed. Each bite should be balanced and flavorful.

Spoon the curry over bowls of fluffy steamed rice and enjoy the deliciousness you've created!