1. In a large pan, heat the oil on medium-high heat. Add the cauliflower florets and onions. Sauté until they are starting to brown and onions are translucent, about 3 minutes.

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​2. Add the garlic, ginger, lentils and spices.

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3. Sauté for a further minute until fragrant, stirring constantly.

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4. Add the crushed tomatoes and vegetable broth. Stir to combine and cook covered for about 10-15 minutes on medium-low heat until the cauliflower is tender and the lentils are cooked through, stirring occasionally.

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5. Add more water to thin (if needed) or coconut cream/ cashew cream* (to make it creamier). If the sauce is too watery, cook again uncovered for a further few minutes until it thickens to your desired consistency. Season with additional salt and spices, if needed.

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6. Then take off heat and let the masala sit for another few minutes before serving to unfold flavors. (optional)

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7. Serve with non-dairy yogurt over rice (or mashed potatoes, creamy polenta) and with your favorite bread. Garnish with sesame, roasted cashews* and fresh parsley, if you prefer.

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NOTES:

• To make the cashew cream, just blend 1/3 cup raw cashews (preferably soaked in water overnight or only 20 minutes when using HOT water) with 1/4 cup water until smooth and creamy.

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• You can sub and add other vegetables or chickpeas, peas, beans (read suggestions in the text above). Just make sure not to add all of the vegetable broth if you omit the lentils and sub canned chickpeas. Otherwise, the sauce will probably get too soupy.

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• To make roasted Cashews, add raw unsalted cashews into a hot pan without additional oil and roast from all sides until lightly browned, about 2-3 minutes.