Directions

Slice onion into thin rings. Mince garlic and grate ginger. Wash cauliflower and break into bite-sized florets .Put a large saucepan over medium heat and pour in a little olive oil. Add onion and saute for 5-10 minutes or until softened. Add garlic, ginger and curry powder and cook for another minute. Add lentils, water, tomatoes and salt and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until lentils are almost tender. Remove 2 cups, puree in blender and return to pan. Add cauliflower and simmer for another 20-25 minutes or until tender. Serve over rice with fresh chopped cilantro, plain yogurt, chopped peanuts and lime wedges.