In a large pot or pan on the stove over medium heat, saute chopped onion in a small amount of water, adding bits of water to prevent sticking as needed. Add garlic and ginger. Cook until onion is translucent. Mix in curry powder. Add in lentils, canned tomatoes with juice, coconut milk, vegetable broth, and Bragg's liquid aminos to pan. Turn heat to medium. Simmer for 15-20 minutes or until lentils are soft. When nearly done, stir in frozen spinach and finish cooking. Add salt to taste.