Using a mesh colander, rinse the lentils well, strain and set aside.
In a large skillet, heat oil and add diced onion and carrots. Cook for 4-5 minutes until onions are translucent and carrots are tender.
Add in minced garlic and grated ginger, and cook for another 1 minute. Add curry powder and ground cumin, and cook for another 30 seconds until fragrant.
Add rinsed and strained lentils to the pan, and stir quickly to coat the lentils in spice and onion mixture.
Pour in water and coconut milk, and stir to ensure everything is well combined.
Reduce heat to a simmer, cover, and cook on low for 30 minutes until lentils are tender and the sauce has thickened.
While the curry is simmering, prepare the rice. Combine basmati rice with 2 cups water and a pinch of sea salt, bring to a boil, and simmer on low for 15 minutes until the water has absorbed and rice can be fluffed with a fork. Set aside.
After 30 minutes, add chopped spinach to the curry, cover again and cook for another 5 minutes. The spinach should wilt down into the lentils, it might need to be stirred a little to encourage it.
Remove curry from the heat and give it a good stir to ensure everything is well mixed together. Season to taste as needed.
Serve curry with a side of basmati rice and sprinkle of coriander.