Put the potato chunks in a large pan, cover with cold water, put the pan on the stove over a high heat and bring to the boil.
When the water hits a rolling boil set a timer for 5-7 minutes until tender. Drain the potatoes into a colander and let them steam dry.
Warm the oil in a saucepan over a medium heat. Now add the onions to the pan and stir for 5-6 minutes. Put the garlic, ginger, coriander stalks and chillies in the pan and stir for 2 minutes
Add the garam masala and turmeric to the pan and stir for 30 seconds. Add the Meatless Farm Meat Free Mince to the pan and stir for 6 minutes.
Add the tomatoes to the pan and let them simmer for 10-12 minutes. When the sauce has thickened, add the peas and potatoes to the pan and gently stir for 2 minutes.
Add half the coriander and fold it through the keema for 30 seconds. Garnish with the remaining coriander leaves and serve immediately with the naan bread.