Creamy Chickpea and Lentil Curry - The Pesky Vegan

Ingredients

• 1 tablespoon coconut oil ((or other cooking oil))
• 1 onion, finely chopped
• ½ teaspoon salt
• 4 garlic cloves, finely chopped
• 1½ tablespoons minced ginger ((approx. 1.5 inch whole piece))
• 1-2 chillies, thinly sliced ( (start small and add to taste))
• 2 teaspoons ground cumin
• 1 teaspoon ground fenugreek
• 1 teaspoon ground turmeric
• 1x 14 oz (400 g) tin tomatoes
• 1x 14 oz (400 g) tin chickpeas, drained and rinsed
• 1x 14 oz (400 g) tin green lentils, drained and rinsed
• 2 cups (480 ml) water or vegan stock ((plus more if needed))
• 1x 7 oz (200 ml) tin coconut milk ((or ½ standard tin, see notes))
• 3½ oz (100 g) fresh spinach ((optional, see notes))
• 1 lime, zest and juice
• 1 teaspoon garam masala
• Small handful fresh coriander, chopped ((optional))