# Components:
→ Vegetables
01 - 1 small head cauliflower, cut into florets
02 - ½ medium red cabbage, thinly sliced (approximately 10.5 oz)
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1-inch piece fresh ginger, grated
06 - 1 medium tomato, chopped
→ Legumes
07 - 1 cup red lentils, rinsed
→ Liquids
08 - 14 fl oz (1 can) coconut milk
09 - 2 cups vegetable stock or water
→ Spices & Seasonings
10 - 1½ teaspoons ground cumin
11 - 1½ teaspoons ground coriander
12 - 1 teaspoon turmeric powder
13 - 1 teaspoon garam masala
14 - ½ teaspoon chili flakes (optional)
15 - Salt and freshly ground black pepper, to taste
→ Garnishes
16 - Fresh cilantro leaves, chopped
17 - Lemon or lime wedges
# Method:
01 - Heat a large pot over medium heat and add a splash of oil. Sauté the chopped onion for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger into the pot. Cook for 1 minute until fragrant.
03 - Stir in ground cumin, coriander, turmeric, and optional chili flakes. Toast the mixture for 30 seconds to release the aromas.
04 - Add chopped tomato and continue cooking for 2 minutes until softened.
05 - Add rinsed red lentils, coconut milk, and vegetable stock. Bring the mixture to a gentle simmer.
06 - Add cauliflower florets, cover the pot, and simmer for 10 minutes.
07 - Stir in sliced red cabbage, uncover, and simmer for 15 to 20 minutes until lentils and vegetables are tender.
08 - Incorporate garam masala, salt, and pepper. Simmer for an additional 2 minutes.
09 - Ladle into bowls and top with chopped cilantro and a squeeze of lemon or lime.
