Heat oil in a saucepan and cook curry paste over medium heat for 1 minute.
Add stock, potatoes and red lentils and bring to the boil, while stirring occasionally. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Stir in prepared chick peas, frozen peas, baby spinach and coconut milk. Cook for another 3 minutes. Top with toasted coconut chips. Serve.