Vegan Indian Curry with Cauliflower and Lentils

Heat 2 tablespoons oil in a large saucepan over low heat and cook onion stirring frequently until soft and translucent about 10 minutes. Add ginger garlic coriander cumin and turmeric and cook stirring continuously for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil reduce heat cover and simmer gently for 10 minutes.

Meanwhile heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned 2 to 3 minutes.

Stir cauliflower coconut milk and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.

Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.