Heat the oil over a medium heat. Add the onion and cook for a few minutes until softened. Add the garlic, ginger and chilli and cook for a few more minutes before adding all the dried spices and heating until everything smells amazing, about two minutes.
Add the chopped tomatoes, coconut milk, water and lentils to the pan and bring to the boil. Simmer for about 20-30 minutes until thickened. A few minutes before the end of cooking add the spinach and stir in to wilt. Serve with rice, yoghurt and mango chutney.
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Notes
Nutrition information is an estimate and will vary depending on the exact ingredients used.