Red Lentil Cauliflower Curry

Sauté onions in a generous amount of olive oil and sea salt until soft. Add the curry paste, curry powder, cumin, turmeric, and salt. Cook and stir until the spices are fragrant. Add the coconut milk and coconut sugar and bring to a simmer. Cook at a light simmer for 4-5 minutes. Add the cauliflower, tomatoes, and red lentils. Bring to a boil then reduce to a simmer, cover, and cook for 25-30 minutes with frequent stirring. Add the spinach at the very end and wilt in before serving.