Gather and prepare your ingredients.
Heat the oil in a large heavy-bottomed pan over medium-high heat. Add the onions with a sprinkle of salt and cook, stirring often, for 7-8 minutes, until softened and reduced. Add the ginger, chilli and garlic and cook for 2-3 minutes, until softened.
Add the swede, carrot and tomato puree and cook for 2-3 minutes, until darkened. Then add the coconut milk, lentils and water and cook, covered, for 18-20 minutes, until the lentils are tender. Uncover occasionally to stir. Lentils catch easily so be sure to scrape the bottom as you stir.
Stir through the spices, spinach and curry leaves. Cook for 2-3 minutes until the spinach has wilted.
Serve in bowls with lots of lime juice and coriander. Toss the coriander leaves in lime juice to ensure even seasoning and fresh, flavour in each bite.