In a saucepan add in the olive oil, diced onion, garlic, coriander and cumin and saute until fragrant and onions are soft.
Add in the 2 tins of tomato, turmeric, salt, ginger and spices - chilli/cayenne and stir to combine and cook for 2 mins or until bubbling.
In a strainer, drain and rinse the lentils and add to the tomato mixture, mix and then add in 1 cup of water and stir.
Bring to the boil and keep stirring to make sure the lentils don't stick to the base of the saucepan.
Once the water has reduced and it is a thick mixture, add in the coconut milk and stir to combine.
Bring to the boil and then reduce to a simmer until you have a deliciously thick, creamy curry.
Serve on top of cooked rice and with naan bread or papadums.