# Components:
→ Vegetables
01 - 1 small head cauliflower, cut into florets
02 - ½ medium red cabbage, thinly sliced (approx. 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 - 1 can (13.5 fl oz) 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
# Directions:
01 - Heat a large pot over medium heat and add a splash of oil. Sauté the onion for 3 to 4 minutes until softened.
02 - Incorporate minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in ground cumin, 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 softened.
05 - Add rinsed red lentils, coconut milk, and vegetable stock. Bring mixture to a gentle simmer.
06 - Add cauliflower florets, cover the pot, and simmer for 10 minutes.
07 - Stir in thinly sliced red cabbage and simmer uncovered for 15 to 20 minutes until lentils and vegetables are tender.
08 - Stir in garam masala, season with salt and pepper to taste, and simmer for an additional 2 minutes.
09 - Serve hot, topped with chopped cilantro and a squeeze of lemon or lime.
