Boil a large pot of salted water. Once boiling, add red lentils and cook for 3-4 minutes until tender. Drain well using a mesh sieve.
Turn on oven to 425°F. Wash and break apart cauliflower florets into bite sized pieces. Place onto a large baking sheet and toss with a drizzle of oil, salt and pepper. Spread cauliflower out in a single layer, and place the baking sheet into the oven. Set a timer for 20 minutes.
Heat a large skillet with 1 tbsp. of oil. (2 tbsp. for 4 servings). Once hot, add the onion, carrot, garlic, ginger and cook until softened, about 5 minutes. Wash and dice the tomatoes. Add the tomatoes and spice blend to the skillet and cook 1 minute longer. Add coconut milk and reduce heat to low. Gently heat the curry for about 10-15 minutes while you finish the rest of the meal.
Wash and slice the lemon into wedges. Wash and pick the basil leaves from the stems, and tear the leaves into small pieces.
Once lentils are cooked, add to the skillet along with the spinach. Stir together well until the spinach is wilted. Heat the naan bread for a few minutes in the oven if desired.
Remove cauliflower from the oven once it's tender and slightly golden. Divide between serving dishes along with the curry and naan bread. Top with torn basil and squeeze lemon juice over everything. Enjoy!