Peel & cut the potatoes into pieces. Cook them in salt water or steam the cubes.
Directions for the curry, heat coconut oil in a non-sticking frying-pan. Add 3 tbsp. of curry paste, 1 chopped chili and the spices. Simmer on medium heat for 2 minutes. Pour in the coconut milk and cook for another 5 minutes. To finish, add the potatoes, the bell pepper cubes and 1 can of chickpeas. Simmer on low heat for 10-15 minutes.
For the spinach, heat coconut oil in pan with a lid. Add 1 chopped garlic clove. Simmer for 1-2 minutes. Add the spinach. Season the spinach with salt and black pepper. Close the lid. Cook on medium heat for 3-5 minutes.
Serve the curry in bowls with rice or naan bread. Garnish with spinach, black cumin and cilantro.