Lentil and Vegetable Curry Shepherd's Pie with Cauliflower Mash Topping

Preheat oven to 375°F (190°C).

**Prepare the Lentil Curry:** Heat olive oil in a large skillet or pot over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add garlic and ginger and cook for 1 minute more, until fragrant.

Stir in curry powder, turmeric, cumin, coriander, and chili powder (if using). Cook for another minute, stirring constantly.

Add rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender and the sauce has thickened.

Stir in frozen peas and coconut milk (if using) during the last 5 minutes of cooking. Season with salt and pepper to taste.

**Prepare the Cauliflower Mash:** While the lentils are simmering, steam or boil the cauliflower florets until very tender, about 15-20 minutes. Drain well.

Place the cooked cauliflower in a food processor or use a potato masher. Add butter or olive oil, milk or cream, a pinch of nutmeg, salt, and pepper. Mash until smooth and creamy. Add more milk or cream if needed to reach your desired consistency.

**Assemble and Bake:** Pour the lentil curry into a baking dish.

Spread the cauliflower mash evenly over the top of the lentil curry.

Bake in the preheated oven for 20-25 minutes, or until the topping is lightly golden brown and the filling is bubbly.

Let cool for a few minutes before serving.