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Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened.
Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes.
Add in the spices and cook for 1 minute.
Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.