Add in the chopped sweet potato and carrots. Let this cook for 5 minutes and then add in the coconut milk and tinned tomatoes.
Let everything mix together and simmer. Add in the bone broth too, followed by the lentils. Let all of this boil, and then turn down to simmer until all the veggies are soft and the lentils are cooked through.
During the last 5 minutes of the curry cooking, add in the spinach and let that wilt in to the curry. Season with pink salt and pepper to taste.
Serve with rice if desired however it is perfectly filling on it’s own. I garnished mine with a little dairy free coconut yoghurt.