Place a large non-stick lidded frying pan over a medium heat. Add the almonds to the dry pan and gently toast for 1–2 minutes, shaking the pan regularly until golden brown. Tip into a bowl and set aside.
Place the pan back on the heat and drizzle over the olive oil. Add the red onions for sweetness, frying with a pinch of salt for 6–8 minutes until softened and golden.
Stir through the ginger along with the garlic for punch. Cook for 1 minute, then add the korma paste and cook for a further 1 minute until fragrant.
Tip the lentils into the pan and stir well to coat evenly in the spice mix, then pour in the stock and a tin of coconut milk for creaminess.
Cover the pan with the lid and simmer gently for 20 minutes, until the lentils are soft and starting to break down. Season to taste, then add the spinach to the pan and cover with the lid for 2 minutes or so while the leaves wilt.
Give everything a final mix, then divide between bowls and top with chopped coriander and the toasted almonds for crunch. Serve with warm naan bread and a dollop of yoghurt.