In a large pot over medium heat, add a splash of oil and cook diced onions until they're translucent, about 4 minutes. Add minced garlic and grated ginger, cooking until fragrant—around 1 minute will do!

Stir in the curry powder, letting it sizzle for a minute.

Toss in the sliced cabbage, stirring well to coat it in the spices. Cook for about 5 minutes until the cabbage starts to wilt slightly.

Pour in the vegetable broth and creamy coconut milk, bringing the mixture to a gentle simmer.

Stir in the rinsed lentils, bringing the mixture back to a boil. Reduce heat to low, cover, and simmer for about 20 minutes, or until the lentils are tender.

Just before serving, add fresh spinach (if using), stirring until it's beautifully wilted—a quick 2 minutes will do the trick.