Heat the coconut oil in a dutch oven or large pot over medium high heat.
Add the cauliflower and onion, toss to coat in the fat, then sautee until the onions start to soften and the cauliflower just starts to brown a little, 6-8 minutes.
Add the ginger, garlic, and jalapeno and sautee an additional 2-3 minutes.
Add the curry powder and garam masala and stir to coat the vegetables in the spices.
Add the lentils and your stock of choice, plus the coconut cream. Stir together and some cracked black pepper and/or hot pepper flakes (optional).
Increase heat to high and bring the liquid to a boil. Turn the heat to medium low, cover, and cook for at least an hour.
Add the liquid aminos, then taste to see if the lentils are done. Continue to cook, checking every 10 minutes, until they're bite tender.
Notes
Serving Suggestion: When you're ready to serve, ladle into soup bowls, garnish with yogurt and fresh herbs, serve wit homemade sourdough naan bread, and dive in!