• In a large skillet, heat vegetable broth over medium heat. Add the onions, garlic, and ginger to the pot and sauté, stirring, for about 5 minutes, until the onions begin to soften.
• Stir in the curry powder, cumin, and red pepper flakes, and continue cooking for 1 minute, until the spices become fragrant.
• Add the lime juice and vegetable stock. Scrape up any browned bits from the bottom of the pan. Then add the coconut milk, lentils, and cilantro and stir to combine. Wilt in the spinach ½ cup at a time.
• Bring the curry to a gentle boil, then reduce the heat and simmer for 15 minutes. Meanwhile, cook your rice according to the package directions. Blend the dates into a smooth paste, adding 1 tablespoon of water at a time.
• When the curry has thickened slightly, stir in the date paste. Divide the cooked rice onto plates and top with the curry.

Notes

• No Rice: Serve alone or with quinoa, couscous, or potatoes instead.
• Leftovers: Keep covered in the refrigerator for up to 4 days or freeze for up to 2–3 months.
• Too Thick: If the curry becomes too thick, add extra vegetable broth to thin it.