Heat the oil in a larger stew pot or Dutch oven. Brown the ground meat for about 3-5 minutes, stirring often to break the lumps. Remove the meat from the pot.

In the meantime, chop the onion very finely. Peel and cut the potatoes into larger cubes.

Cook the onion in the pot without the addition of any fat, stirring often. Add the peeled and grated ginger and grated garlic, finely chopped chili (or chili flakes), cumin, coriander, and green curry paste. Stir continuously for 1 minute.

Return the meat to the pot, add the potatoes, broth, or stock. Bring to a boil and simmer for about 30 minutes or until the potatoes are soft. Cover the pot leaving a crack open.

Add the defrosted and squeezed spinach during the last five minutes of the cooking time. If using fresh spinach, add it during the last minute and stir until the spinach is wilted.

To thicken the sauce mix the cornstarch with about 2 tablespoons water in a small bowl. You should have a thick yet pourable paste. Whisk the paste in the sauce and let the sauce bubble once or twice until slightly thickened.

Remove the pot from the heat and swirl in the yogurt. Adjust the taste with salt and pepper. Serve as suggested above.