Vegan spinach and lentil curry

INGREDIENTS

1/2 lb uncooked green lentils
Olive oil 
Salt
1/2 large red onion thinly sliced
1 tsp cumin seeds
3 cloves garlic minced
1 jalapeno seeded and finely chopped
1 inch ginger peeled and grated or minced
4 tsp garam masala
1/2 lime juiced
¼ lb diced tomatoes or 1 tin
1 tbsp brown sugar
1 pack of baby spinach chopped
¼ pint of soya milk

METHOD

Add the lentils to a saucepan along with enough water to cover them by several inches. Bring to a boil, and cook for about 45 min, or until tender and done to your liking. Drain and set aside.

Meanwhile, warm 3 tbsp olive oil over medium heat in a deep. Add the red onion and cook until softened and slightly browned, about 5 minutes. Add the cumin seeds and cook for about 1 minute. Add the garlic, jalapeno, and ginger, stir, and cook for about 1 minute, or until the garlic and ginger are fragrant and slightly softened. Add the garam masala and cook for thirty seconds until fragrant.

Stir in the 1/2 tsp salt, lime juice, tomatoes, and sugar, and reduce the heat a little bit. Cook for about 10 min until the tomatoes break down.

Stir in the cooked lentils.
Add the spinach and soya milk.
Cook over medium-low heat, stirring occasionally, for about 5-6 min or until the spinach is softened but still bright green. Add more salt, pepper and lime juice to taste.
Serve wtih rice.