Put lentils in a large crock pot.
Add diced onions, garlic, ginger, coconut butter, curry paste, garam masala, turmeric, raw honey and cayenne. Stir to combine.
Pour just 1 can of tomato puree over the lentils.
Refill the can with water twice and add to the crock pot.
Stir to make sure that the lentils are covered with liquid.
Cover and cook on high 3-4 hours or low 6+ hours.
Add more water or tomato puree if the lentils are soaking up all the liquid.
Taste and season with sea salt and pepper.
Lentils will be soft when they are done cooking.
Stir in the coconut milk and sprinkle with cilantro just before serving.
Serve on a bed of warm veggies, spinach or wild rice.