Heat the Base: Set a large skillet or Dutch oven over medium heat and add a tablespoon of olive oil. Allow the oil to warm for about 1 minute until it shimmers.

Sauté Aromatics: Add a diced white onion to the hot oil, cooking for 2 to 3 minutes until it becomes translucent and slightly soft. Then, introduce minced garlic and freshly grated ginger, cooking for another minute.

Incorporate Spices: Sprinkle in your desired amount of curry powder and cook for 1 minute, stirring constantly to release the spices' fragrant oils.

Add Tomato Paste and Red Curry Paste: Stir in the tomato paste alongside red curry paste, cooking for an additional minute.

Mix in Veggies and Lentils: Add the cubed sweet potatoes and rinsed red lentils to the pan, stirring well to coat them in the spices. Cook for about 1 to 2 minutes.

Pour in Coconut Milk: Pour in a can of creamy coconut milk, stirring to combine. Bring this mixture to a gentle boil, then reduce the heat to low and let it simmer for approximately 15 minutes.

Add Vegetable Broth and Season: After 15 minutes, carefully stir in vegetable broth, then season with salt and pepper to taste. Simmer uncovered for another 15 minutes.

Serve and Garnish: Spoon the curry over a bed of cauliflower rice or your preferred grain. Garnish with fresh cilantro.