In a large pan heat the coconut oil with turmeric, coriander, garam masala, chilli and cumin.
Once the spices are fragrant, add the onion and cook until slightly transparent, but be careful not to burn the ingredients.
Working quickly, add the garlic, lentils, salt and diced tomatoes. Stir in 2 cups of the water and bring to the boil before adding the green beans.
Once boiling, reduce to a simmer stirring occasionally. As the water reduces, add another cup to the ingredients cooking for about 30 - 35 minutes in total. Test the lentils by trying a few - if they are still crunchy they need further cooking time. Stir the baby spinach through just before serving.
Serve with your favourite curry accompaniments. I like to eat greek yoghurt and papadums with my Winter Lentils.
You may need to adjust the amount of water used to cook your Winter Lentils.