In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add a diced white onion and sauté for about 3–4 minutes, or until the onions become translucent and fragrant.

Stir in 2 teaspoons of grated fresh ginger and 3 cloves of minced garlic, cooking for an additional minute. Add 1 tablespoon of curry powder.

Mix in 2 tablespoons of tomato paste and 1 tablespoon of red curry paste, stirring for about 1 minute.

Add 2 medium sweet potatoes, cubed, and 1 cup of rinsed red lentils to the pot. Stir well.

Pour in 1 can (13.5 ounces) of coconut milk and 2 cups of vegetable broth, bringing the mixture to a gentle boil.

After boiling, reduce the heat to low, cover the pot, and simmer for approximately 15 minutes.

After 15 minutes, stir in about 1 cup of additional vegetable broth. Season with salt and pepper.

Cover again and cook for an additional 15 minutes, until the sweet potatoes are fork-tender.

To serve, spoon the curry over cauliflower rice and garnish with fresh cilantro.