Heat oil in skillet over medium-high heat. Saute shallots, ginger and garlic until brown, about 1 minute. Add cumin, coriander, turmeric, salt and jalapeno and stir until spices are toasted, about 1 minute.
Add in water, lentils and coconut milk, then stir until the fat in the coconut milk is absorbed. Cover the skillet and cook for about 12-15 minutes, stirring occasionally.
When ready, turn the heat off, then stir in the spinach into the hot curry until withered. Serve topped with cilantro and a side of gluten free naan bread.
Recipe by My Digital Kitchen at https://www.mydigitalkitchen.ca/2020/01/20/spicy-lentil-curry-garlic-naan/