In a pot, heat oil and saute the onion, garlic and ginger until soft. Add the curry powder, mustard seeds and cumin seeds. Fry for 1 minute.
Add the stock and water. Bring to the boil.
Add the lentils and simmer for 20 minutes. Add more water if required.
Ensure there is enough liquid in the pot to boil the cauliflower. Add cauliflower, cover and simmer for 10 minutes or until cauliflower is tender. Stir to combine.
Season with fresh coriander, salt & pepper. Serve with steamed rice or roti bread.