Rinse the green gram lentils several times under cold running water until the water runs clear. Then drain with a sieve and add the green gram lentils to a heavy bottomed pot along with water and turmeric powder.
Cover with a lid and allow the green gram lentils to simmer gently over a medium-low flame for around 30-40 minutes, or until they have fully cooked and doubled in size. The lentils should be soft but still retain their shape. If all the water has evaporated before the lentils have properly cooked, simply add another cup of water.
Next add the spinach and cover with a lid once more. The steam created will wilt the spinach by half within 1-2 minutes. Turn the heat off when you have reached this point.
Into a blender add freshly grated coconut, cumin seeds, green chilli, a garlic clove, a shallot, water and grind into a smooth paste.
Turn the flame back on and add the blended paste to the cooked green gram lentils. Stir to incorporate well and simmer the curry over a medium flame for a further 5 minutes. Remove the pot from the heat and set aside.
Heat coconut oil in a heavy bottomed pan over a medium flame. Once the oil has warmed, add the mustard seeds, and within 10 – 30 seconds the seeds should begin to splutter. Next add the sliced shallots and sauté for 2-3 minutes, or until the shallots take on a caramelised colour.
Finally, pour the tempered ingredients into the curry and sprinkle in some flaked sea salt. Stir well and cover with a lid until the vegan green lentil and spinach curry is ready to serve.