Heat oil in a pot over medium heat.

Add onion, garlic, and ginger, then sauté until fragrant.

Stir in chopped tomato and cook until softened.

Add curry powder, turmeric, and cumin, then mix well.

Add lentils and water or broth, then bring to a boil.

Reduce heat and simmer for 20–25 minutes until lentils soften.

Stir in coconut milk and cook for 2–3 minutes.

Season with salt and pepper.

Garnish with cilantro and serve warm.