Peel the turnip, cut into bite-sized cubes and set aside for now. Finely dice the onion, garlic and chilli. Place in a pan and sauté with the coconut oil for a few minutes over a medium heat. Add the cumin, curry and turmeric powder and sauté.

Deglaze with the coconut milk. Add the diced turnip and the remaining spices (salt, ginger, cinnamon, curry leaves), bring to the boil once and then simmer for 30 minutes with the lid on at a low to medium temperature. Add the frozen spinach and simmer for a further 5 minutes.

Serve with chopped coriander to taste. It goes well with rice, for example.