Whole-Food Vegetable and Lentil Curry

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

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

Add the ground cumin, coriander, turmeric, garam masala, and red pepper flakes. Stir constantly for 30 seconds to toast the spices.

Add the cubed sweet potato, rinsed red lentils, crushed tomatoes, and vegetable broth. Stir well to combine and bring the mixture to a gentle boil.

Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are fork-soft.

Remove the lid, stir in the baby spinach, and let it wilt into the warm curry for 2 to 3 minutes.

Stir in the fresh lime juice and salt. Taste and adjust seasoning if needed before serving warm.