Rinse the lentils in cold water until the water runs clear. You can soak lentil till it is needed. this might help it cook fast.
Grind tomatoes.

Add the coconut oil to deep pan. (if using cumin seeds instead of powder, add here). Then add garlic, ginger, and green chillies and cook for 2 minutes.
Add:
1 tsp cumin powder
1/2 tsp coriander
1 tsp turmeric powder
1/2-1 tsp chili powder
1 tsp curry powder (optional)
2 teaspoon garam masala
salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant.

Pour in the vegetable broth. Add in the lentils and the crushed tomatoes and mix well.
(If using water instead of broth it might need a little more salt)

Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened.

Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.