Warm the avocado oil in a large pot over medium low heat. Meanwhile, chop the onion and mince the garlic and ginger.

Add the onion, garlic, and ginger to the pot and cook for 5 minutes. Add the turmeric, cumin and cinnamon. Stir well until it's nice and fragrant.

Meanwhile, peel and dice the sweet potato and dice the tomatoes.

Add the lentils, sweet potato, tomatoes, broth, salt and pepper to the pot. Increase the heat and bring to a boil.

Reduce the heat and lowly simmer for 15 minutes, or until the lentil and sweet potato are tender.

To the pot, add in the baby spinach, coconut milk and juice from the lime. Stir well and cook for 5 minutes, until everything is evenly incorporated. Taste the curry and add in more salt and pepper as desired.

Serve the curry with brown rice, naan, quinoa, or any other grains you'd like.