Heat coconut oil in a large saucepan over medium heat. Fry the shallots for 1 minute until softened then add curry powder, chopped coriander stalks, turmeric and garlic. Fry for 30 seconds then stir in chilli, tomato paste and potatoes. Toss well to coat the potatoes in the spices and continue to fry for 3-5 minutes.

In the meantime, dissolve the stock cube in around 200ml of warm water and stir into the potato mixture.

Cook the potatoes on a simmer for 7-8 minutes – they should be nearly cooked. Stir in the peas and courgettes. Continue to cook for 3-4 minutes or until the potatoes are tender. Adjust the seasoning with salt and pepper if necessary. Stir in chopped coriander leaves then take the pan off the heat. Divide the curried potatoes between two bowls. Garnish with fresh coriander and pepper.