Step 1

Melt the coconut oil in a large saucepan over medium-high heat. Add the onion and sauté for about 5 minutes, or until soft. Add the garlic, ginger and diced carrots and cook for an additional 2-3 minutes.

Step 2

Add in the sweet potato, lentils, curry paste and spices and stir around for about a minute. Pour in the broth and coconut milk, and bring to a boil. Allow the curry to simmer for 20-25 minutes, lightly covered, until the sweet potato is fork-tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pan.

Step 3

Stir in the spinach until it is wilted and incorporated into the curry. Serve immediately over rice, topping with cilantro, pepitas, and a squeeze of fresh lime juice.