In a large pot over medium heat, add 1 tablespoon of coconut oil along with the diced onion, minced garlic, grated ginger, and diced carrots. Cook for 3-4 minutes, stirring frequently to soften the vegetables.

Add the spices: mild curry powder, ground turmeric, coriander powder, cumin, cayenne pepper (if using), and fine sea salt. Turn the heat up to medium-high and stir continuously for another 4-5 minutes.

Reduce the heat back to medium and add in the crushed tomatoes, water, and dried lentils. Stir well to combine and bring the mixture to a simmer. Cover and continue simmering for about 35-40 minutes, stirring every 10 minutes.

Stir in the canned coconut milk and let it simmer uncovered for an additional 5 minutes on low-medium heat. Once done, remove from heat and let sit for 10-15 minutes to thicken.

Serve with steamed rice, naan, or quinoa and garnish generously with fresh cilantro.

Add 1 tablespoon of coconut oil, onion, garlic, ginger, and carrots to the Instant Pot. Use the 'Sauté' mode on low heat, stirring frequently for about 4 minutes.

Add the spices and salt, stirring continuously for another 4-5 minutes.

Stir in the tomato puree, 1.75 cups of water, and dried lentils until combined. Secure the lid, set the valve to 'sealing,' and cook on high pressure using the 'manual' mode for 15 minutes.

Allow for a natural pressure release for 10 minutes, then carefully remove the lid and stir in the canned coconut milk. Let the curry stand for an additional 10 minutes.