Rinse lentils in a fine mesh strainer and set aside. ** make sure there aren't any little rocks in your lentils!

Heat a large pot over medium heat. Once hot, add coconut oil, garlic, onion and ginger. Sauté for 2 minutes, stirring often.

Add curry paste and sauté for 2 minutes, stirring frequently.

Add tomatoes, water and bouillon, and stir to combine. Then add lentils, sugar, turmeric, and stir.

Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently, and add more water as needed if the mixture becomes too thick.

Stir in coconut milk for additional creaminess, and to balance the heat of the curry.

Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, sugar for sweetness/flavor balance, or a pinch of salt for saltiness.

Enjoy with Midnight rice, brown rice, or naan!