Step 1: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
Step 2: Stir in the minced garlic and grated ginger. Cook for another minute until fragrant, being careful not to burn the garlic.
Step 3: Add the curry powder, garam masala, turmeric, and cayenne pepper (if using) to the pot. Cook, stirring constantly, for about 30 seconds, allowing the spices to toast and become aromatic.
Step 4: Pour in the diced tomatoes and stir well. Cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Step 5: Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender and have broken down, creating a thick consistency. Stir occasionally to prevent sticking.
Step 6: Stir in the full-fat coconut milk and salt. Continue to simmer gently for another 5 minutes, allowing the flavors to meld and the curry to warm through. Taste and adjust seasoning if needed.
Step 7: Ladle the hot vegan red lentil curry into bowls. Garnish generously with fresh chopped cilantro. Serve immediately with cooked rice, naan bread, or your favorite grain.
Step 8: For meal prepping, store leftovers in airtight containers like these Basics Glass Food Storage containers in the refrigerator for up to 4-5 days.