Start by adding a little layer of water or veggie stock to your pan and turn the heat to medium/low. Once the pan is hot add the onions and garlic. Keep adding water or veggie stock when most of the water is evaporated, to scrap down the brown bits and prevent the onions and garlic from sticking until they're brown, not burnt.

Add the tomatoes and curry spices to the browned onions and cook this with the onions and garlic for about 5 minutes. Now add the remaining ingredients and cook for another 5 minutes, you might want to add a but of water.

Now add enough water to cover all the ingredients and let it simmer until the potatoes get soft. Add salt to taste. tip: If you want you can cook the potatoes down until they get mushy, this will thicken the sauce. Enjoy with some rice or flatbread.