Ingredients:

• 3 tablespoons vegetable oil, divided
• 1 onion, finely chopped
• 1 (4-inch) piece fresh ginger, peeled and grated
• 1 large clove garlic, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon ground turmeric
• ½ cup red lentils
• ¾ cup hot vegetable stock
• 1 head cauliflower, cut into small florets
• 1 (14-ounce) can coconut milk
• 1 large carrot, peeled and diced
• ½ cup frozen green beans, thawed
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice
• Salt and freshly ground black pepper, to taste
• 1 sprig fresh cilantro (for garnish)

Instructions:

1. Cook the Aromatics:
   • Heat 2 tablespoons of vegetable oil in a large saucepan over low heat.
   • Add the onion and cook, stirring frequently, until soft and translucent (about 10 minutes).
   • Stir in the ginger, garlic, coriander, cumin, and turmeric and cook for 2 more minutes, stirring continuously.
2. Prepare the Lentils:
   • Add the red lentils to the saucepan and pour in the hot vegetable stock.
   • Bring to a boil, then reduce heat, cover, and let simmer for 10 minutes.
3. Cook the Cauliflower:
   • Meanwhile, heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat.
   • Add the cauliflower florets and cook until lightly browned (about 2 to 3 minutes).
4. Simmer the Curry:
   • Stir the cauliflower, coconut milk, and diced carrot into the lentil mixture.
   • Bring to a gentle simmer and cook until the vegetables are tender (about 10 minutes).
   • Add the green beans and cook for another 3 to 4 minutes.
5. Finish and Serve:
   • Stir in 3 tablespoons of chopped cilantro and lemon juice.
   • Season with salt and black pepper to taste.
   • Spoon into a warmed serving dish and garnish with a fresh cilantro sprig.

Enjoy your vegan Indian curry with your favorite side of rice or bread!