If you need to prepare the lentils for the recipe, cook them according to package instructions (~½ cup dry lentils yields 1 cup cooked) while you prepare the curry.
Heat the coconut oil in a large skillet over medium heat until melted. Add the onion and cook for 3-5 minutes. Stir in the garlic, curry powder, cumin, ginger, cinnamon, and salt and cook until fragrant, ~1-2 minutes.
Pour in the coconut milk and let the sauce simmer for 2-3 minutes before adding the cauliflower florets. Cook over medium-low heat for ~15 minutes until the cauliflower is tender. Stir in the cooked lentils.
Serve on its own or with rice and naan or pita bread. Top with fresh cilantro to taste (optional).
Use fresh or frozen bagged cauliflower and pre-cooked lentils to save time.
Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat in the microwave for 1-2 minutes on high.
You can also freeze this dish (it will last for 3 months). Thaw in the fridge and reheat before you eat it.
Feel free to add additional spices as desired, such as coriander, turmeric, cardamom, and/or cayenne pepper.