Peel and chop sweet potatoes into 1 cm cubes. Set aside.
Heat a large saucepan. Sauté diced onions for 3-4 minutes over medium heat until soft.
Add crushed garlic, grated ginger and spices and cook for another 1-2 minutes until fragrant (careful not to burn).
Add in the coconut milk, tomato paste and stock. Stir to combine.
Add sweet potato and lentils. Bring to boil, reduce to simmer and cook for 20-25 minutes, covered.
Stir every few minutes to prevent burning/sticking.
Before serving, add in baby spinach and chopped coriander, and stir through until wilted. Enjoy!!