make a cross on the potatoes and bake them at 180 degrees, until nearly done, switch off the oven and keep the potatoes inside.
combine the fenugreek, coriander, chilli powder, garam masala, turmeric, olive oil and fresh ginger in a blender and combine to make a paste.
heat up some oil in a heavy bottom duty pan
sweat the onions until soft, add the curry paste and fry for one minute.
add coconut milk and bring to a gentle boil, stirring occasionally.
add frozen peas, spinach and taste for salt.
transfer the curry to a deep tray, place the potatoes in the middle. bake for another 10 minutes until potatoes are soft and fluffy.
before serving, squeeze each potato from the bottom so the cross opens up, place indian pickles inside, grab a big spoon to pour the curry over and enjoy!