Warm two tablespoons of olive oil over medium heat in a sturdy pot until it shimmers, about 2 minutes.

Add one diced onion, three minced garlic cloves, and one tablespoon grated ginger. Cook until softened and lightly golden, about 5 minutes.

Stir in one teaspoon each of ground turmeric, ground coriander, and chili powder plus one tablespoon toasted cumin seeds and garam masala. Toast until fragrant, about 1 minute.

Pour in a 14-ounce can of diced tomatoes with their juices, stirring to combine. Let simmer 2 minutes to meld flavors.

Add one cup rinsed red lentils, two cups cubed sweet potatoes, and three cups vegetable broth. Bring to a gentle boil.

Cover, reduce heat to low, and simmer gently for 20 minutes. Stir occasionally until lentils burst and potatoes are tender.

Pour in a 14-ounce can of coconut milk, stirring until silk-like and smooth. Simmer uncovered for 5 minutes to enrich its creamy texture.

Remove the pot from heat, then sprinkle chopped fresh cilantro over each portion. Serve bowls warm alongside fluffy rice or warm naan.