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).
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Notes
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.