Heat the oil in a large pot to medium heat.
Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring.
Add the chopped tomato, water, coconut milk and red lentils. Stir.
Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils soften and all of the flavors combine. If the curry is too thick, add in a bit more water.
Serve with rice and garnish!