Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the cauliflower and pumpkin with olive oil, salt, paprika powder, and pepper. Spread them out evenly on the baking sheet and bake for about 25 minutes, turning halfway through.
Meanwhile, sauté the onions with the garlic.
Add the spices and sauté briefly (about 30 seconds).
Deglaze with the tomatoes, sauté for another 30–50 seconds over high heat, and season with salt to taste.
Add the lentils, coconut milk, and water, then bring everything to a boil.
Then cover with a lid and let it simmer over medium heat for 10–15 minutes, until the lentils are soft and fully cooked.
If needed, add a little more water, then let it simmer briefly again.
Gently fold in half of the roasted pumpkin and cauliflower.
Top with fresh herbs and the remaining roasted vegetables (cauliflower and pumpkin).
Serve with basmati rice, turmeric rice, or naan bread.
