Vegan Thai Yellow Curry Chickpeas and Potatoes (+ instant pot instructions) - Smart Nutrition with J

Ingredients

• 2 tbsp canola oil
• 1 onion (finely chopped)
• ¼ tsp chili flakes
• ½ 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
• 1 carrot (shredded)
• ½ 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
• ½ can water
• 1 tsp fish sauce (optional)