Start the brown rice cooking (boil 1 part rice with 2 parts water, then simmer for about 45 minutes).
Blend the garlic, ginger, coriander, cashews, and a bit of water into a paste using your blender or food processor.
In a large pot, heat the olive oil over medium-high heat. Add the onion and cook for 10 minutes, stirring frequently, until the onion starts to brown.
Stir the blended cashew-curry paste into the onion, then add the red lentils and mix well to coat the lentils in the yummy flavors.
Add the tofu, potatoes, coconut milk, and water. Bring to a boil, then reduce to simmer, stirring every 5 minutes until the potatoes are tender (about 20 minutes total).
Finally, add the asparagus, spinach, and lemon juice. Taste and adjust for salt and pepper.
Serve your curry hot with the cooked brown rice. Enjoy!