Peel the potatoes and boil in salted water until just tender, then cut into slices. Cut the tomatoes into slices. Cut the green of the spring onions into 3 cm long pieces, cut the white into thin rings. Finely chop the garlic.
Peel the ginger and grate finely. Fry onion rings and garlic briefly in hot oil. Add potatoes, tomatoes and ginger, sprinkle with curry and season with salt and pepper. Fry for a few minutes, turning constantly. Serve sprinkled with the onion greens.
