Heat the coconut oil in a large pot or deep skillet over medium heat. Add the onion and cook for 5-6 minutes, stirring often, until soft and translucent.

Add the garlic, ginger and red chili and cook for about 1 minute until fragrant.

Stir in the curry powder, cumin, coriander, garam masala and cayenne and cook for another 30 seconds, stirring constantly so the spices don’t burn.

Add the tomato paste and cook for 1 to 2 minutes, stirring it into the spices, until it darkens slightly.

Stir in the red lentils, crushed tomatoes and vegetable stock. Bring to a gentle boil, then reduce the heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.

Add the coconut milk and stir to combine, then add the maple syrup and ground almonds and cook for another minute.

Add the chickpeas and cook for 5 more minutes, just until heated through. Season with salt and freshly ground black pepper to taste.

Serve warm with a swirl of extra coconut milk and a sprinkle of fresh cilantro.