In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add
cauliflower and cook for 3 minutes, stirring occasionally, until lightly browned;
Reduce heat to medium and add remaining oil. Sauté onion 2 minutes until
soft. Add garlic and ginger and cook, stirring, 1 minute. Add cumin,
turmeric, coriander, salt and serrano peppers; stir well and cook for 1 minute
or until spices are fragrant. Add lentils, stir well to coat. Stir in diced
tomatoes and broth; bring to a boil. Cover and reduce heat to medium-low,
simmer for 12 minutes.
Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add
peas and continue to simmer for 5 minutes.
If desired, top with chopped cilantro and serve with yogurt and warm