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Sweat down the onions on a low/medium head with a pinch of salt for a full 12 minutes, stirring constantly. This is very important as it sweetens the flavour of the curry.
Add the fresh garlic and ginger, saute for 5 mins more. Add the spice mix and ½ a tsp salt, saute for 3-4 mins until the mixture begins to stick but doesn’t burn.
Rinse and add the red lentils, break them apart with a wooden spoon and coat them very well in the curry base. Then add the diced tomatoes, mix well.
Add the stock cube dissolved in hot water, then add both tins of coconut milk, stir and combine everything very well. Taste and season with salt and pepper if you need to, add more water to achieve a looser consistency.
Add the nooch, mix again, then bring the pan to a bubble and reduce to a simmer, cover and leave to slow cook for around 1 hour. You’ll need to stir it occasionally to ensure the mixture doesn’t stick. Keep tasting and seasoning as you wish.