Boil the potatoes in salted water for 10–15 minutes, until well done, then drain them.
While the potatoes are cooking, chop the onion and the chilli pepper (remove the seeds). Also chop the fennel.
Heat the olive oil in a frying pan over a medium heat and add the onion and fennel. Add a pinch of salt and cook for 10 minutes, until the onion caramelises. Then add the chilli and herbs.
Allow to cook for 5 minutes. Chop the garlic and ginger and add them. Cook for a further 2 minutes.
Add the spinach, 100 ml water and the boiled potatoes. Cook for 5 minutes until the spinach is cooked and the water has evaporated.
Season with salt and pepper, add the lemon juice and serve. Garnish with a dash of sour cream and fresh coriander.
