1 pound russet potatoes, peeled and cut into rough 1 1/2-inch chunks
Kosher salt
3 tablespoons vegetable oil
1 medium onion, grated on the large holes of a box grater
3 cloves of garlic, grated on a microplane grater
1 tablespoon ginger, grated on a microplane grater
4 to 5 small green Thai bird chiles (or other green chiles, if you prefer)
1 small red pepper, finely diced
8 stems cilantro, leaves roughly chopped, tender stems finely minced and reserved separately
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 teaspoon hot paprika
2 small plum tomatoes, peeled, seeded, and roughly chopped (a canned tomato is fine)
1 (15-ounce) can chickpeas, with their liquid
8 ounces curly spinach, roughly chopped
2 tablespoon juice from 2 limes

For the Cilantro Chutney
2 cups picked fresh cilantro leaves and tender stems
1 clove garlic
1 small green Thai bird chile