Tip the dried red lentils into a bowl and pour over enough cold water to cover them. Leave the lentils to soak for 30 minutes, then drain and rinse.
Heat the oil in a large high-sided pan over a medium heat. Add the red onion and cook, stirring often, until the onion starts to soften. Then add the garlic and ginger and stir. Tip in the diced carrot, ground garam masala, tomato puree and red chilli. Continue to cook, stirring occasionally, for 3-4 minutes.
Tip the drained red lentils into the pan, stir, then add the tinned tomatoes, vegetable stock, pour in the Unsweetened Almond Breeze and add the creamed coconut. Stir, season with salt and pepper, add the kaffir lime leaves and fresh quartered tomatoes.
Bring to a gentle boil, continuing to stir, then reduce the heat, leave the spoon in, add the lid and simmer for 40 minutes. Remember to stir occasionally.
Serve with a spoonful of coconut yoghurt, fresh coriander leaves and some chopped almonds.
Any leftovers can be stored in an airtight container in the fridge. Eat within 3 days.