A hearty and flavorful vegan red lentil curry made with aromatic spices, coconut milk, and tomatoes. Perfect for a wholesome and satisfying meal.

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Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic and ginger and cook for another minute.
Add the curry powder, cumin, turmeric, coriander, and cayenne pepper. Stir to coat the onions in the spices.
Pour in the red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir to combine.
Bring the mixture to a boil, then reduce the heat and simmer uncovered for 20-25 minutes, or until the lentils are tender.
Season with salt, pepper, and lime juice to taste.
Garnish with fresh cilantro and serve hot with rice or naan.

For extra heat, add a chopped chili pepper with the onions.
This curry can be made ahead and tastes even better the next day.
Can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.