In a large pot, sauté onion and garlic for 2-3 minutes on medium heat. Add the cauliflower and lentils and sauté for a further 2-3 minutes.
Add spices and sauté until fragrant.
Add canned tomatoes, vegetable broth, maple syrup and coconut cream and stir to combine. Place a lid on the pot, bring to a boil and then let the curry simmer for 15 minutes on medium-low heat, stirring occasionally.
Serve with brown rice, fresh parsley and sesame seeds.