Heat 1 tablespoon of oil in a large saucepan over medium-low heat
Add the chopped onion and stir, cooking for about 30 seconds. Add in the garlic and stir.
To the onion and garlic, add the curry powder, cumin, coriander, paprika and salt. Stir and cook for 1-2 minutes to release the aroma of the spices.
Add the chickpeas, lentils, diced tomatoes and coconut milk. Stir to combine and place the lid on the pot. Turn up the heat to medium and bring the curry to a slow boil.
Then, reduce the heat to low and simmer for about 12-15 minutes or until lentils are soft. Stir a few times as it cooks. If the curry is too thick, you can add a little vegetable broth or water.
After about 7 minutes, add the spinach and stir. Taste the curry. Adjust salt and pepper if needed.
Serve hot with a spoonful of Greek yogurt, lime wedges and/or cilantro.