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Heat vegetable oil in a large deep pan over low to medium heat.
Add the diced onion and cook for about 5 minutes, stirring occasionally.
Add the minced garlic and cook for a couple of minutes until aromatic.
Add the mustard, turmeric, ground coriander, curry powder, cumin, and salt. Stir for about 1 minute.
Add the tomato paste, coconut cream, and rinsed lentils.
Pour in 3 cups of boiling water, stir, and bring to a boil.
Reduce heat to low, cover, and simmer for about 45 minutes, stirring occasionally, until the lentils have swelled and absorbed the liquid.
Serve the creamy red lentil curry, optionally garnished with mint.