Step 1

Heat the coconut oil in a large pan over medium heat and cook the onion for 2-3 minutes, or until soft.

Step 2

Add the curry paste, garlic, and mushrooms and cook for 2 minutes, or until soft.

Step 3

Add the stock, lentils, tomato and cinnamon and mix well. Bring to a boil and cook for 40 minutes, or until the lentils are tender.

Step 4

Add the cauliflower in the last 10 minutes and cover. If the curry is too wet, continue to cook, uncovered, until the excess liquid has evaporated.

Step 5

Season to taste with salt and cracked black pepper. Remove the cinnamon.