Lentil Stew with Coconut and Madras Curry

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1/2 cup extra-virgin olive oil

1 large onion, large dice 

4 cloves garlic, sliced 

2 tablespoons madras curry powder

Kosher salt and freshly ground black pepper 

3 parsnips, peeled and sliced into 1/2-inch pieces 

1 large sweet potato, peeled and large diced 

1 cup red lentils 

4 cups vegetable stock 

One 14-ounce can coconut milk 

1 tablespoon white balsamic or chardonnay vinegar 

4 cups spinach 

1 Fresno chile, finely diced

4 sprigs fresh mint

Wedges of lime, for serving 

Serving suggestion: grilled naan sprinkled with zaatar