Red Lentil Coconut Curry with Cilantro Chutney

cooked brown basmati rice

medium yellow onion

medium garlic cloves

3- inch nub fresh ginger

extra-virgin olive oil

red lentils

canned crushed tomatoes

plus 2 tablespoons full-fat coconut milk (divided (plus more for topping))

red curry paste*

tomato paste

kosher salt

baby spinach leaves (packed (chopped if leaves are large))

⁄4 cup diced yellow onion (reserved from above)

packed cilantro leaves and tender stems

⁄4 cup chopped golden raisins

white wine vinegar

extra-virgin olive oil

⁄2 teaspoon kosher salt