Heat the coconut oil over medium high heat until hot. Add ginger, garlic, and shallot. Saute 1-2 minutes or until garlic is golden brown and shallot is translucent.
Stir in turmeric, curry powder, green curry paste, and lentils. Saute 1 minute, then stir in coconut milk. Bring to a boil, then simmer ~15 minutes (or whatever the package instructions for your lentils says!). Stir in spinach and remove from heat.
Taste and adjust flavor as needed using sugar, lime juice, and/or chili flakes.
Serve over cauli rice or with a side of naan. Garnish with lime wedges and cilantro.
Let cool, then portion evenly into containers. Refrigerate then freeze. To thaw, place in refrigerator overnight, then microwave at one minute intervals, stirring after each interval, until heated through.