In a large pot over medium heat, heat the olive oil. Add the chopped onion and sauté until it becomes translucent, approximately 5 minutes. Then, mix in the minced garlic and grated ginger, cooking until fragrant.

Stir in the diced carrots along with the curry powder. Cook for around 3 minutes, allowing the carrots to soften slightly and release their natural sweetness.

Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, or until the lentils become creamy and tender.

Stir in the rich coconut milk and fresh spinach. Continue to cook until the spinach wilts and blends into the dal, adding to its luscious creaminess.

Taste the dal and adjust the seasoning with salt and pepper as needed. Serve it hot over rice or quinoa, and feel free to garnish with cilantro for an added touch of flavor!