In a large skillet, saute jalapeno and onion in olive oil until they begin to break down and soften. About 3-4 minutes.

Add chopped tomatoes and garlic and continue to saute so the tomatoes begin to soften and garlic lightly caramelizes.

Add the spices, turmeric, garam masala and curry and grate in ½ in fresh ginger root. Saute for another minute to cook the spices.

Add 1 cup red lentils and quickly stir everything to combine.

Then add 2 ½ vegetable stock and ½ cup coconut milk. Stir everything together and allow to cool on low-medium for about 2o minutes. You want to have a gentle simmer.

When done, lentils should be soft, thick and liquid absorbed. At this point salt the lentils and taste for seasoning. *Tip- You want to salt the lentils after they are cooked, otherwise you risk toughening them up.

To make the cauliflower, cut into florets and place on baking sheet. Toss with olive oil, turmeric, curry and salt and pepper. Roast at 400 degrees F for about 30 minutes or until the cauliflower softens and caramelizes.

To assemble, serve curry lentils with rice (optional) and top with cauliflower and chopped green onions.