Cook lentils in ample water with some crushed ginger, half an onion and a piece of red pepper. About 30 minutes.
Fry a sliced onion in oil, sesame or other, and salt. Add spices: garlic, cumin, ground coriander, turmeric, mustard powder. Or take a shortcut and stir in Patak’s mild curry paste, which is not altogether mild to a Western taste. Mix well. Add sliced red bell pepper and cauliflower florets and make sure they are well coated with the spices. Pour coconut milk over it all, bring to the boil and simmer until done.
Drain the lentils, take out the onion, ginger and pepper and stir into the curry. Check the seasoning.
Serve piping hot.