Heat a large frying pan with a little oil. Sauté the onion until translucent, then add the garlic and ginger. Add the tomato paste and spices. Stir to combine and cook for 1 minute to release the flavors.
Add the chopped sweet potatoes and a little broth to keep them from sticking to the pan. Add the lentils and stir for 1 minute.
Add the vegetable broth, diced tomatoes and coconut milk. Stir to combine and simmer gently for 10-12 minutes.
Add salt, yeast and spinach to taste.
It is ready when the spinach has shrunk and the sauce has thickened.
Serve with pita bread, chopped fresh cilantro, rice and yogurt.