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Preheat a large pot on medium low (4 out of 10 on my stovetop). Add the seeds and lightly toasted for about 5 mins.
While seeds toast prep the sweet potato, carrot and onion.
Remove the toasted seeds from the pot and add the oil. Add the spices and curry leaves, if using, and cook the spices for 30-60 seconds.
Add the onion and salt and cook for about 5 mins until translucent and fragrant.
Add the carrot, sweet potato, coconut milk, water and stock cube and stir to combine.
Increase the heat to high and bring to the boil. Once boiling stir well, cover with a lid and reduce the heat to medium low and simmer for 20-25 mins until lentils and veggies are very tender. Stir occasionally to stop the lentils from sticking to the pot.
Stir through the spinach, squeeze in lime juice and season to taste with salt. Cook for another 2-3 minutes until spinach is wilted or defrosted.
Serve topped with seeds and your choice of side.