For the base of the soup, I riffed on the Ottolenghi curried lentil, tomato, and coconut soup. I made this soup on repeat late last winter, and after a making another soup based on a ginger turmeric broth I realized that sautéed onion, fresh ginger, curry powder, water, and coconut milk as a base could lead to numerous other combinations.
I may also infuse heat by adding a dried unbroken whole chile, like a Thai bird chile or a habanero, and fishing it out when the stew is done. I learned that tip in a virtual cooking class about Jamaican stew peas. Not necessary if I have hot curry powder, which I happen to have right now.