Heat the oil in a large pot. Add the onion, garlic and ginger and fry over a medium heat for 5 minutes, or until the onion is soft.
Add the KNORR Vegetable Stock Pot, tinned tomatoes, water, red lentils, red pepper and cayenne pepper.
Cook for 15 – 20 minutes over a medium heat, stirring often.
In a separate jug, whisk the contents of the sachet of KNORR Cream of Tomato Soup powder into 80ml water, and then add this mixture to the pot. Simmer for 5 minutes, stirring occasionally.
Stir in the coconut milk and heat the curry through.
Serve with cooked wild rice and garnish with fresh coriander.