Easy Red Lentil Curry with Coconut Milk (30 Minute Recipe)

0 Cook the Onion: Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes
1 Add Aromatics:Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. 
2 Simmer: Add the lentils to the pan with the coconut milk, vegetable broth, and water; stir to combine. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.
3 Serve & Store: Serve warm with rice and with the reserved cilantro leaves, or as desired. Store leftovers in an airtight container in the refrigerator for up to 5 days,  or they can be frozen for up to two months.