Peel garlic and onions. Cut onions into rings. Chop the garlic. Peel, wash and slice potatoes.
Heat the oil in a large pot. Fry the onions and garlic for 2-3 minutes while turning. Add the potatoes and steam briefly. Add tomatoes, bring to the boil, simmer for about 12 minutes.
In the meantime peel the carrots and cut them into 3-4 cm long sticks. Drain the chickpeas well in a sieve. Add carrots, chick peas, coconut milk and curry paste to the potatoes and simmer for 5-6 minutes.
Wash the parsley, dab dry, pluck the leaves from the stalks and cut them into small pieces. Wash and drain the spinach. In the last minute of cooking time, add spinach to the potato goulash, season with salt, pepper, lemon juice and sugar, arrange in deep plates and serve with parsley.
It goes well with chili-lemon sour cream.