Cook lentils according to the package instructions.
Heat up the oil in an iron pot, sauté onions, ginger, and garlic. Add spices, and cook, steering for about 2 minutes. Add tomatoes, lentils, and almonds. Take 2/3 of the mixture and blend in a food processor. Bring the pure back to the pot, heat up, and add the coconut milk. Add chopped vegetables, if desired. Cook until they are done (about 4 minutes for broccoli, about 10 for potatoes or cauliflower).
Serve with naan.
Make ahead: before vegetables are added, you can freeze the lentil dish in a zip lock bag for up to 6 months.