Veggies Don't Bite

0 Sauté the coconut oil and onion in a large pot for 1-2 minutes.
1 Add the garlic and ginger and sauté for 1-2 minutes. 
2 Add the bell pepper and diced chili, sauté for another 2-3 minutes.
3 Sprinkle in the cumin, turmeric, cilantro and garam masala, continue to cook until spices are fragrant.
4 Stir through the diced tomatoes, red lentils, and chick peas, cook for 2 minutes. 
5 Add the coconut milk, stir until well combined.
6 Bring to a boil, reduce heat, cover with a tight fitting lid and simmer for 20-25 minutes. Stirring throughout the cooking time, you may want to add ¼ cup water if the sauce becomes too thick.
7 When the lentils have cooked and sauce has thickened stir through the salt and pepper, lemon juice, and spinach.
8 Cook for another 2-3 minutes until the leaves have wilted. Adjust seasoning to taste.
9 Serve with rice and naan bread.