Add 1 chopped onion, 1 chopped carrot and two stalks of celery, chopped, to large high sided skillet or soup pan. Sauté until onions soften.
Chop a bunch of broccoli, separating florets from chopped stems. Chop 1 cup of cauliflower into small florets.
Gather 1/2 cup of red lentils, a can of diced tomatoes, a can of coconut milk and 1T of curry powder.
Add the chopped cauliflower and stems of broccoli to the pan along with the tomatoes, lentils and curry. Fill the tomato can 1/2 full with water and add to the pan and stir everything together. Then add the can of coconut milk. Full fat or lite can be used.
Stir together and bring to a simmer, cook uncovered for about 15 minutes. Then add the broccoli florets and cover the pan and cook for 5 minutes. The lentils and vegetable should be tender. When the vegetables are tender stir in 1/4 cup chopped cilantro and serve!! This fills the kitchen with a warm curry aroma and tastes fantastic.