Sauté the garlic and ginger in a little oil.
Add the cumin, ground coriander, curry powder, and paprika powder. Roast briefly.
Add the tomato paste and red lentils. Roast briefly.
Pour in the coconut milk and water. Season with salt.
Mix well, cover and simmer on medium heat for 15-20 minutes.
Serve with cilantro, lime and naan.
