Step 1

Heat a large deep skillet over medium heat and add the olive oil.

Step 2

Add the onions, ginger and garlic and saute until fragrant and soft.

Step 3

Add the curry paste, turmeric, tomato paste, and salt and pepper, and stir to combine, allowing the mixture to toast slightly over the heat for about one minute.

Step 4

Add the carrots, red bell pepper, and lentils and stir to coat in the spice mixture.

Step 5

Pour in the vegetable stock and stir well, covering the pan and allowing the mixture to come to a boil.

Step 6

Cook the lentil mixture for about 20-25 minutes, stirring regularly to prevent the bottom from burning, until the lentils are puffy and soft and begin to lose their shape.

Step 7

Reduce the heat to low and add the coconut milk and spinach, stirring just until combined.

Step 8

Cover and allow the spinach to wilt for a few minutes in the hot curry.

Step 9

Serve over steamed rice with fresh Naan bread, your favourite crusty white bread for dipping, or bakery fresh pita bread as an easy alternative to homemade Naan.