Mince the peeled shallots, garlic and ginger and fry them in a Dutch oven on low heat. Add diced carrot, celery and red pepper and let soften for a few minutes. Then add red curry paste, cinnamon, garam masala spice, turmeric and curry powder and stir well. If you like your curry very spicy, add chili powder or additional chopped chili peppers.

Pour in the canned tomatoes or tomato sauce, add the vegetable stock, sugar and salt and stir for a minute. Finally add the lentils and water or milk, stir once again and cover with a lid. Let simmer on low heat for at least half an hour (check occasionally if you need to add more liquid).

Transfer portions into small bowls, top each with a tablespoon of yoghurt and serve with warm garlic naan and/or basmati rice.