Rinse the red lentils under cold water until the water runs clear.

In a large pot, heat the vegetable oil over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

Add the cumin seeds, turmeric powder, and garam masala to the pot and toast the spices for about 1 minute.

Stir in the rinsed lentils, coconut milk, and vegetable broth.

Bring the mixture to a boil, then reduce heat to low and cover the pot. Let it simmer for 20-25 minutes, stirring occasionally, until the lentils are tender.

Check the consistency of the curry and adjust with more broth or water if necessary. Season with salt to taste.

Garnish with fresh cilantro before serving.