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In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onions and cook for about 5-6 minutes until they are softened and translucent.
Add the minced garlic, grated ginger, chopped tomatoes, tomato paste, curry powder, ground cumin, turmeric powder, and salt. Cook for 2-3 minutes, stirring frequently to combine all the ingredients well. This will help release and intensify the flavors.
Add the rinsed red lentils, cubed potatoes, coconut milk, and slightly salted water to the pot. Bring to a boil, then reduce to low heat and simmer covered for about 20-25 minutes. Stir occasionally until the lentils are tender and the potatoes are cooked through.
Stir in garam masala for an extra layer of flavour. If the curry is too thick, add a bit more water to reach your desired consistency. Give it a good stir to ensure everything is well combined.
Ladle the curry into bowls and garnish with fresh cilantro. Serve with steamed basmati rice or brown rice for a complete meal.
You can also squeeze some fresh lemon or lime juice over the potato dal curry.