# What You’ll Need:
→ Vegetables
01 - 1 small head cauliflower, cut into florets
02 - 1/2 medium red cabbage, thinly sliced
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 - 1 1/2 teaspoons ground cumin
11 - 1 1/2 teaspoons ground coriander
12 - 1 teaspoon turmeric powder
13 - 1 teaspoon garam masala
14 - 1/2 teaspoon chili flakes (optional)
15 - Salt and black pepper, to taste
→ Garnishes
16 - Fresh cilantro leaves, chopped
17 - Lemon or lime wedges
# How-To:
01 - Heat a large pot over medium heat. Add a splash of oil and sauté the onion for 3 to 4 minutes until softened.
02 - Incorporate the minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in ground cumin, ground coriander, turmeric, and chili flakes; 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 thinly sliced red cabbage and simmer uncovered for 15 to 20 minutes until lentils and vegetables are tender.
08 - Stir in garam masala, salt, and pepper to taste. Simmer for an additional 2 minutes.
09 - Ladle into bowls, garnish with chopped cilantro and a squeeze of lemon or lime juice, and serve hot.
