# Components:
→ Vegetables
01 - 1 small cauliflower head, cut into florets (approx. 4 cups)
02 - ½ medium red cabbage, thinly sliced (about 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 (approx. 7 oz)
→ Liquids
08 - 1 can (13.5 oz) coconut milk
09 - 2 cups vegetable stock or water
→ Spices and Seasonings
10 - 1½ tsp ground cumin
11 - 1½ tsp ground coriander
12 - 1 tsp turmeric powder
13 - 1 tsp garam masala
14 - ½ tsp chili flakes (optional)
15 - Salt and black pepper, to taste
→ Garnishes
16 - Fresh cilantro leaves, chopped
17 - Lemon or lime wedges
# Directions:
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 the minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Stir in ground cumin, ground coriander, turmeric, and chili flakes (if using); toast for 30 seconds to release aromas.
04 - Add the chopped tomato and cook for 2 minutes until it softens.
05 - Add rinsed red lentils, coconut milk, and vegetable stock. Bring the mixture to a gentle simmer.
06 - Add cauliflower florets, cover, and simmer for 10 minutes.
07 - Stir in sliced red cabbage, then simmer uncovered for 15 to 20 minutes until lentils and vegetables are tender.
08 - Stir in garam masala, salt, and black pepper to taste, simmering for an additional 2 minutes.
09 - Dish out hot, garnished with chopped cilantro and a squeeze of lemon or lime.
