Thai Yellow Curry Chickpeas and Potatoes

INGREDIENTS

2 tbsp

canola oil

onion, finely chopped

1/4 tsp

chili flakes

1/2 tsp

curry powder

1 tsp

turmeric

1 tsp

coriander

1 tsp

salt

1 tbsp

grated fresh ginger

6 cloves

garlic, minced

1 tbsp

lemongrass paste

carrot, shredded

1/2

package (150g) frozen spinach

1 lb

potatoes, finely diced (about 3 medium-sized potatoes)

3 cups

cooked chickpeas (2 cans, drained and rinsed)

1 can

coconut milk

1/2 can

water

1 tsp

fish sauce (optional)