1 inch price fresh ginger, 2 red chillis, 4 cloves garlic, 1tsp garam masala, 1tsp tumeric, 1 TSP cumin, 1 TSP ground coriander, 1 TSP chilli powder (omit if you don't like it too hot) in a large frying pan with a spoon coconut oil, cook 1-2 mins. Add 2 cups vegetable stock, 1 cup rinsed dry red lentils, 1 tin tomatoes, 1 tin coconut milk. Simmer for 25 mins, add a tablespoon almond butter, stir and serve.
This is great on it's own, but I usually chuck in whatever is in the fridge- diced peppers, onions, cubed root veg, small cauliflower florets, chopped courgette, etc... Or from the cupboard any tinned beans- chickpeas, black beans, butter beans, etc.
We have this about once every week or two. It's our go to curry recipe