Heat oil in a medium saucepan over medium heat. Cook onion and chilli for 5 minutes until onion has softened. Add paste and cook for 1 minute until fragrant.
Add lentils and potato, then cook for 1 minute until well coated. Add 1 cup cold water and milk and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes or until lentils and potato are tender.
Cook rice according to absorption method on packet.
Stir spinach into curry and cook for 1 minute or until wilted. Spoon rice into bowl. Serve topped with curry, remaining chilli and coriander.
