Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and grated ginger, cooking for about 5 minutes until fragrant and the onions turn translucent.

Stir in cumin seeds and curry powder. Cook for an additional 2 minutes, allowing the spices to become aromatic and infuse the oil.

Introduce the diced carrots and rinsed red lentils to the pot. Give everything a good stir, ensuring that the vegetables and lentils are well combined with the spices.

Pour in the creamy coconut milk and vegetable broth. The liquid should cover the mixture by about an inch. Bring to a gentle boil, then reduce the heat to low.

Let the curry simmer uncovered for 20-25 minutes. Stir occasionally until the carrots are tender and the lentils are cooked through, creating a rich and inviting texture.

Taste the curry and adjust the seasoning with salt and pepper as needed. Serve hot over basmati rice or with crusty bread for a truly comforting meal.