Place the diced potatoes in a microwave safe bowl and add 1 tablespoon water. Cook on high for 4 minutes.
Boil the eggs for 10 minutes or until hard boiled. Cool, remove the shells and cut each egg into quarters. Cover and place in the fridge until serving.
Heat a frying pan with oil and add the onions. Cook for about 5 to 10 minutes until translucent and beginning 'to catch' a little - this gives a great flavour.
Add the potatoes and mix in well. Add the curry paste, cumin, coriander, ginger, garlic and season with salt and pepper. Mix well.
Next add the frozen spinach and 120 to 180ml boiling water. Stir well to combine and mix until the spinach has thawed. Add the tomato puree, stir. Bring to the boil then turn down to a simmer. Cook low for 1 hour to 90 minutes. (I place just enough water to almost cover the vegetables but you do not want this to be a thin sauce. Start with less, keep and eye on it and you can always add more water if necessary.)
When ready to serve, plate up the rice, the curry and the eggs divided between 2 mixed into the curry. Add mango chutney on the side.