Start by washing and peeling your carrot and potato, then slicing potato into cubes and 1cm slices for the carrot.
Wash your sweet peppers and slice into 2cm wide cubes, set aside. Cut off the skin from your ginger and slice into thin cubes, along with your onion.
Rinse your red lentils using a sieve or using a saucepan, ensuring to get rid of as much starch as possible prior to cooking. Heat water in a kettle ready for use.
Heat oil on a saucepan, then add in onion and ginger, allowing to sizzle on medium for 2-3 minutes.
Add in curry powder and leaves, followed by the rest of the herbs, tomato paste, and a splash of water. Stir and ensure herbs are dissolved into a paste.
Add in the red lentils, peppers, potatoes and carrot, then stir to coat in the spices. With the hot water from the kettle, dissolve a stock cube into a mug (same size as the one to measure lentils), then pour into the saucepan.
Add a further 2 cups of water, then bring to a boil. Allow to cook for 10-15 minutes, on a gentle simmer with the lid on, while you prepare your sides.
Once lentils are softened, add your half can of coconut milk. Stir gently, then add in spinach, lemon juice, salt and pepper (and hot sauce, if using), then cook for a further 10 minutes.
Once potatoes are cooked through, taste for flavour balance, adding more salt if needed. Serve and enjoy with your favourite sides.