Heat the oil in a large saucepan or stock pot over medium heat. Add the onion and sauté until soft and translucent (4-5 minutes).
Add the garlic clove and ginger and sauté for 30 seconds or until fragrant.
Add the tomato, brown sugar, curry powder, garam masala, cayenne pepper, cumin and coriander and stir to incorporate.
Add the lentils and the vegetable broth and stir together.
Cover with a lid and bring to a gentle simmer. Reduce the heat down to low, cover again, and cook for 20 minutes stirring at the 10 minute mark to prevent the lentils from sticking.
Remove from heat and stir in the unsweetened coconut cream. Season with salt as needed and serve as is or over rice. Garnish with chopped cilantro (optional).
Notes
This vegan curry will continue to develop flavor over the days following cooking it. It's great for leftovers and meal prep.Storing LeftoversStore in an airtight container in the refrigerator for up to 4 days. Reheat on the stove top or microwave. To freeze: allow to fully cool. Store in an airtight freezer-safe container for up to 2-3 months. Thaw in the refrigerator and reheat.