Add the lentils, turmeric, coconut milk, coconut pieces, boiling water and garlic to your rice cooker inner bowl.
Mix the cumin, onions and oil on a chopping board and scatter over the lentils.
Close the lid and press ’SLOW COOK’ for 60 minutes.
Once cooked open the cooker and stir in the spinach leaves until it wilts slightly. Adjust texture with boiling water.
Stir in the lime juice including the zest. Adjust to taste with salt. Serve with rice, naan bread or chapatis and extra wedges of lime for squeezing.