prepare the lentils
Rinse the lentils under running water, and place them in a bowl. Cover with water and set aside.
pan-fry the vegetable and spices
Add coconut oil into a skillet and place over low heat. Add the diced onion and diced garlic. Cook for 5 minutes, then add the diced ginger, diced garlic, diced chili, and pan-fry for a minute. Season with garam masala, turmeric, and coriander. Continue to cook for a minute to cook the spices.
cook the curry
Add the tomato sauce and drained red lentils to a skillet. Add water, then simmer for 45 minutes or until the lentils are soft and the curry is creamy.
finish and serve
Pour the coconut milk into the skillet, stir and season with salt and pepper. Remove from the heat, divide between four plates and serve with chopped coriander or parsley and basmati rice.