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In a large casserole pot gently heat the vegetable oil.
Add the onion and sauté on a medium heat until soft for 5 minutes.
Stir in the ginger and garlic paste, cinnamon, chilli powder, curry powder, turmeric, and salt for 30 seconds.
Add the vegetable stock and lentils and cook for 10 minutes stirring occasionally so the lentils are half cooked and have absorbed some of the water.
Add the potato, spinach, tomatoes, and sweetcorn and cook, stirring occasionally for 10 - 15 minutes until potatoes cooked through.
Serve topped with the coriander with basmati rice or naan breads.