1.  Heat the Fussels oil then add the mustard seeds until they begin to pop. Then add the finely chopped onion, stir for 2 minutes, then add the ginger and garlic. Cook for a further 2 minutes until the onions are translucent, making sure you do not burn the garlic.
2. Meanwhile, cook the potatoes (not the sweet potato) in a pan of boiling water for 5 minutes.
3. Add the sweet potato and cooked white potato to the onions, garlic and ginger and stir for a further 5 minutes so everything is covered in the oils and flavours of the spices. Now add the korma curry paste and stir again. Next add the chopped tinned tomatoes and allow to cook for 10 minutes stirring occassionally.
4. Now add the Okra. It is not always possible to find fresh Okra in your local supermarket. You can use frozen Okra however, fresh is more preferable as frozed okra can become overcooked quite quickly - it's cooked when it changes from dull green to bright green. Add the coconut block and stock cube with a little more water and cook for another 15 minutes. If the sauce is getting too thick, just add more water.
5. Just before serving add the spinach, so it is slightly wilted, then add the dollop of crème fraiche.
6. Serve with rice and top with a few coriander leaves.

I hope you enjoy it. Remember, it will taste much better if you pop it in the fridge or freezer and serve it up a few days later.