Heat your ghee or canola oil over medium-high heat. Add in your onion and saute until translucent. Then add your ginger and garlic. Saute for 2 minutes stirring frequently.
Turn the heat to low-medium and add in the cayenne pepper, ground cumin, ground coriander and turmeric, fry until fragrant about 2 minutes.
Add in the canned tomatoes, stock and spinach. Put the lid on your pot and let simmer until the spinach breaks down (about 15 minutes). once your spinach has broken down add in your chickpeas, lentils, salt and sugar, simmer for another 5 minutes with the lid off so your curry reduces and thickens.
Take off heat and stir through coconut cream, lemon juice, garam masala.
Serve hot on a bed on basmati rice and sprinkled with fresh coriander.