1: Add onion, ginger and garlic (optional) to a pan with 1cm of water.

2: Cook on low heat until onion is soft.

3: Add the curry spices, then stir, fry for 1 minute before adding the lentils, vegetable stock and coconut milk.

4: Bring the mixture to the boil and simmer until the lentils are soft.

5: In the last ten minutes of cooking stir in the cauliflower to cook.

6. Serve and Enjoy.

Photo credit: Patricia Niven