Set a large skillet or braiser over medium-high heat, melt the coconut oil, and stir the cumin and coriander seeds through it for about 45 seconds. The seeds should sizzle and begin browning as their aroma turns warm and nutty.

Add the chopped garlic and cook for about 2 minutes, moving it around the pan to encourage even browning. Look for golden edges and a fragrant aroma rather than dark, bitter-looking pieces.

Stir in the crushed tomatoes, ginger, turmeric, and sea salt, and cook for 5 minutes with occasional stirring. The mixture should bubble and become evenly colored as the aromatics blend into the tomato sauce.

Mix in the brown lentils, optional cayenne, and 2 cups water, then bring the mixture to a boil. The lentils should sit throughout a loose, bubbling sauce before you begin the covered simmer.

Lower the heat to low, cover, and simmer for 35–40 minutes, stirring several times and adding an extra 1/2–1 cup water if the mixture becomes dry. Keep the bubbling gentle and check for softened lentil centers, with enough moisture that the mixture doesn’t catch on the bottom.

Fold the coconut milk and cherry tomatoes into the thickened curry once the lentils are tender, and return it to a gentle simmer. The sauce should become creamy and coat the back of a spoon without boiling vigorously.

Take the pan off the heat and stir in the chopped cilantro. The herbs should remain bright and fresh-smelling against the warm coconut sauce.