Heat coconut oil in a heavy based saucepan on medium.

Add mustard seeds and wait until they start to pop.

Add onions and salt and saute for 10-15 minutes on low-medium until the onions turn golden, stirring occasionally.

While onions are cooking prepare potatoes.

Add garlic and ginger and cook for a further minute, then add the coriander, cumin, chilli, turmeric paste and tomato and saute for one more, while stirring.

Add potatoes and 1 cup of water.

Cover pan with lid and cook for 10-12 minutes. Stir pot every few minutes to ensure spices aren’t sticking. There should be some give in the potatoes by now, but they shouldn’t be cooked through.

While potatoes are cooking prepare the silverbeet. Slice stems into strips, then chop into 1 cm pieces and finely shred leaves.

Add coconut milk and garam masala to the saucepan with silverbeet stems. Cook covered for 5 minutes.

Add silverbeet leaves and stir through. Cook for a further 2 minutes.

Remove from the heat, squeeze in lemon juice, stir to combine.