In a large saucepan or Instant Pot, spray the bottom with low-calorie cooking spray and heat over medium-high. Add finely chopped onion, garlic, and ginger, sautéing for about 5-7 minutes until translucent.

Once the aromatic base is ready, stir in the ground spices: cumin, coriander, turmeric, and garam masala. Mix for 1-2 minutes to form a fragrant paste.

Introduce the chopped carrots and courgette into the pan, stirring well to combine. Add in the rinsed lentils, green chilies, passata, water, and a pinch of salt.

If using the stovetop, bring to a boil, then reduce heat, cover, and simmer for about 45 minutes. For Instant Pot, secure the lid, set to manual high pressure, and cook for 10 minutes.

After cooking, release the pressure if using the Instant Pot, or remove from heat. Stir in fresh spinach and let it wilt for 2-3 minutes.

For an extra creamy touch, mix yogurt with coriander and lemon juice. Serve warm with rice or flatbreads.