Add chopped potatoes, onion, and garlic to a non-stick skillet on medium. Sautee in a little water or in a little oil for about 5 minutes.

Stir in the curry powder and cumin.

Add about 1/2 cup more water, cover tightly, and steam for about 10 minutes, adding water if necessary.

Uncover, and add both cans of coconut milk and the cooked lentils.

Stir thoroughly, reduce to a simmer, and cook until potatoes are tender (approx. 10 minutes).

Once potatoes are tender, add the spinach to the top of the curry and cover, allowing the spinach to wilt.

Stir the spinach into the curry and let it cook thoroughly, about another 5 minutes.

Add salt as needed.

Serve over a brown basmati rice, or alongside some naan bread for dunking and scooping. Sprinkle liberally with diced fresh cilantro and enjoy!

Serves 6-8