Vegan Sweet Potato and Lentil Curry

Heat the coconut oil in a large saucepan or Dutch oven over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Add the ground cumin, ground coriander, turmeric, and garam masala. Toast the spices for 30 seconds while stirring constantly.

Add the cubed sweet potatoes, rinsed red lentils, crushed tomatoes, and vegetable broth. Bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils have broken down.

Pour in the coconut milk and add the fresh spinach. Simmer uncovered for another 5 minutes until the spinach is wilted and the curry is creamy.

Remove from heat, stir in the fresh lime juice, and season with salt to taste. Serve warm.