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With the help of a sieve, wash the lentils with fresh water and drain. Set aside
Add a good glug of oil to a non-stick pan. Once hot add onion, garlic and ginger and let cook over medium heat until soft. Add a pinch of salt. Once the onion turns golden, add tomato paste and the garam masala, cumin, turmeric, ground coriander and chilli flakes. Stir until combined and cook until the flavours have infused. If too dry add a splash of vegetable stock
Add the chopped sweet potato . Stir to combine with the spices and let cook for 10-15 minutes adding a splash of vegetable stock if they start to stick to the pan
Introduce the split lentils, stir and let them 'toast' for a couple of minutes.
Add coconut milk and silken tofu to a blender and blend until smooth.
Add vegetable stock, tinned tomatoes and the coconut milk-silken tofu mixture to the pan. Stir well and leave to simmer over a medium-low heat for 20-25 minutes.
Once the potatoes are soft (mash one with a fork to test the consistency), add salt to taste.
Turn off the heat, add the nutritional yeast and the spinach. Stir until the spinach has totally wilted and the sauce thickened slightly
Serve with a squeeze of lemon, topped with yogurt, chopped coriander and rice or bread