Roughly chop the tomatoes and scoop them into a small blender or processor. Peel and roughly chop the ginger and garlic and add them too. Add 2 tbsp water and pulse to make a chunky purée. No blender? Finely chop the tomatoes and pop them in a bowl. Grate in the ginger and garlic (you can skip the water) and stir to mix. Set aside.

Peel and finely chop the onion. Put a pan on a medium-low heat for 2 mins, then add 1 tbsp oil and the onion. Season with a pinch of salt and fry, stirring often for 8 mins till soft and golden.

While the onions fries, scrub the potatoes and halve or quarter them so they're roughly the same size. Halve the chilli, scoop out the seeds and white pith and finely chop (jalapeño chillies are hot, so if you prefer a milder dish, just use half).

Stir the chilli into the onion. Add 1 tsp cumin seeds and 1 tbsp Bombay spice mix. Cook and stir for 1 min, then add the tomato purée and the chopped potatoes. Crumble in the stock cube and the coconut cream. Pour in 150ml boiling water. Stir to mix, cover and bring to the boil, then turn the heat down and simmer for 12 mins.

While the potato curry simmers, trim the woody ends from the French beans, then chop the beans into pieces around 2cm long. Set to one side.

Tip the flour into a bowl and add 1 tsp baking powder and a pinch of salt. Whisk with a fork to mix, then whisk in 4-6 tbsp warm water – add 4 tbsp to start with, then stir and add more if you need it till the dough starts to come together. Turn the dough out onto your work surface and knead for 2-3 mins till soft.

Put a frying or griddle pan on a high heat for 2-3 mins, till it's smoking hot. Separate the dough into 4 balls, then press them between your hands to make 4 small round flatbreads. Add 2 flatbreads to the hot pan and cook for 2-3 mins, till browned underneath. Flip over and cook for a further 2-3 mins. Lift out of the pan and pop on a plate. Repeat with the other flatbreads.

While the flatbreads cook, check the curry. Once it has cooked for 12 mins, add the French beans to the pan. Simmer, without the lid on, for 4-5 mins to just cook the beans. Check the potatoes – they should be tender when you pierce them with a fork or the tip of a knife.

Stir the spinach into the curry to just wilt it. Taste the curry and add a pinch more salt if you think it needs it. Ladle the curry into warm bowls and serve with the warm flatbreads.