Heat oil in a large heavy pot over medium heat. Add onions and ginger; sauté three minutes, stirring constantly.

Stir in the curry powder, diced tomatoes, cauliflower, lentils, salt and water. Stir together until mixture comes to a nice simmer. Cover the pot and simmer for 15 minutes. After 15 minutes, test to make sure the lentils are soft enough. I simmered it a bit longer and added more diced tomatoes until the lentils were soft and the cauliflower was tender, but not mushy.

When the cauliflower and lentils are a good consistency, but NOT mushy, stir in the spinach until wilted, then add the chick peas and yogurt. Simmer until all is hot. Turn off the heat and cover until ready to serve. Serve with basmati rice and pita bread or naan bread.

* Just as a note,* I have made this twice and the lentils always took longer to cook than the cauliflower. I am going to try canned cooked lentils next time.

I forgot to take a picture of this dish on the buffet table at the student Bible study, so I will have to make it again.