Heat a drizzle of oil in a medium saucepan over medium heat.

Add the onion and cook until translucent.

Stir in the garlic, curry powder, cumin, coriander, and turmeric; cook until fragrant.

Add the sweet potato and carrot, and stir to coat with the spice mixture.

Pour in the diced tomatoes and coconut milk. Bring to a simmer.

Add the red lentils and a pinch of salt. Stir well and cover. Cook until the lentils and sweet potatoes are tender.

Stir in the spinach and peas, cooking until the spinach wilts.

Season with salt and pepper to taste.