Add 1 tablespoon oil to a cast iron skillet and heat over medium heat.
Add in onion, fresh ginger, and fresh turmeric and cook until fragrant and translucent.
Next, add in tomato paste, vegetable bouillon paste, and all of the dry spices. Form into a thin paste. Add in a splash of water if necessary.
Then add in the rinsed red lentils, cauliflower florets, and 3 cups of water. Simmer on medium-low heat for 15 minutes or until red lentils are cooked through. Be sure to stir every so often to prevent red lentils from burning to the bottom.
After 15 minutes, stir in the canned coconut milk and chickpeas. Fully incorporate and allow to warm through.
Top with cilantro and serve with white rice and vegan naan. Enjoy!
Storage: Store the butter chicken with cauliflower and chickpeas separately from rice in an airtight container for up to 3 days in the refrigerator.
Notes
If you do not have vegetable bouillon paste (this is the brand I use), you can substitute 3 cups of vegetable broth instead of water.