Preheat a large saucepan over medium heat. While it's heating up, diced ½ onion (any kind of onion will do). Add the diced onion.
Because we are not using oil, once the liquid evaporates from the onion which causes the onion to stick to the pan, you will need to add some water (¼ cup at a time) to the onion to keep it from sticking. Cook the onion until all the water has evaporated and the onion is soft.
Next, add canned pumpkin, coconut milk, garlic, ginger, and spices. Stir together to combine all these ingredients.
Now add the frozen cauliflower and spinach. Cook the mixture over low to medium heat for 10 minutes. Never let the mixture come to a boil, it's not necessary and we don't want anything to burn.
Season the curry with salt and pepper at this point. I added at least 2 tsp. of salt.
Lastly, add the drained lentils. We wait to add these last because we don't want them to cook down to a mush. Cook on low heat for an additional 5 minutes.
At the end, take a wooden spoon and break apart the cauliflower. Frozen cauliflower generally comes in large chunks. Break them up to become smaller pieces. It's best to let the curry sit on the stove for sometime (at least 30 minutes) to allow all the flavors to blend together before serving.
***Serve on top of basmati brown rice, naan, or even over a sweet potato.