Lentil, Peas, and Potato Curry

In a large frying pan or skillet, heat oil over medium heat. Add the chopped onion and cook until softened - about 5 minutes. Add the garlic ginger paste, and cook for another 2 minutes, stirring frequently.
Add the tomatoes, curry powder, chili powder, and salt. Mix well and cook the tomato and spices for 4-5 minutes.
Add the potatoes, rinsed red lentils, and one cup of water. Mix well and bring it to a boil. Simmer for about 15-20 minutes, stirring occasionally, until the lentils and potatoes are cooked and the mixture has thickened.
Add the peas and coconut milk. Stir to combine everything. Simmer for 5-7 minutes or until the peas are done.
Turn off the heat and add the lemon juice and cilantro. Serve warm with naan or rice.