Sheila's Korma for 20

Dead easy, totally scrumptious and different.

You need one big pan of hot water to cook the spuds in, then either another one to cook the sauce in, OR a big container in which to put the cooked spuds.
Finely chop 5 onions then fry to soft
Add 4 tins of chopped tomatoes cook together for a bit
Add a jar of Patak’s Korma Paste stir a bit.
Cook 2kg (5lbs)ish of spuds cut into bite sized pieces.
When they are nearly done add 2Kg (5lbs)ish of spinach or beet washed and cut up a bit.
Cook further for about 2 mins then drain the lot (leaving a bit of water).
15 to 20 mins before you want to eat, heat up the sauce, add the spud/spinach mix.
Heat through and eat with rice.