Red Curry Lentils with Sweet Potatoes

3 tbsp olive oil
1 lb sweet potatoes, peeled and cut into 3/4" cubes
1 medium yellow onion, chopped
3 tbsp Thai red curry paste
3 garlic cloves minced (1 tbsp)
1" piece of fresh ginger peeled and grated (1 tbsp)
1 red chile such as Fresno, serrano, cored and minced
1 tsp ground tumeric
1 cup red lentils, rinsed
4 cups low sodium vegetable stock
2 tsp kosher salt
13 oz can coconut milk
4-5oz bag baby spinach
1/2 lime, juiced
cilantro and coconut flakes for garnish

in dutch oven or pot heat 2 tbsp oil over medium high
brown sweet potatoes, 5-7 min
set aside
add 1 tbsp oil over medium low
add onion, cook until translucent 4-6 min
add curry paste, garlic, ginger, chili, tumeric, 1 min
add lentils, stock, salt, potatoes
boil
simmer, stirring occasionally until lentis are tender 20-25 min
add coconut milk, simmer 15-20 min
add spinach, 2-3 min until wilted
heat off
stir in lime juice
season
serve
top with cilantro, coconut flakes