Vegan Cauliflower and Lentil Curry

Heat the coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5 to 6 minutes until soft and translucent.

Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.

Add the ground cumin, ground coriander, turmeric powder, garam masala, and cayenne pepper to the pan. Toast the spices for 30 seconds, stirring constantly.

Pour in the crushed tomatoes, vegetable broth, and rinsed brown lentils. Stir well to combine and bring the mixture to a gentle simmer.

Add the cauliflower florets to the pot, cover with a lid, and let it simmer for 15 to 18 minutes, or until the lentils and cauliflower are tender.

Remove the lid and stir in the full-fat coconut milk and fresh spinach. Simmer uncovered for another 3 to 4 minutes until the spinach is wilted and the sauce thickens slightly.

Season with salt to taste. Garnish with fresh chopped cilantro before serving warm with rice or flatbread.