Wash and dry all produce. Preheat oven to 400 degrees. Toss cauliflower on a baking sheet with a drizzle of olive oil. Season with salt and pepper. Roast in oven until tender and lightly browned, 20-25 minutes.

Peel and finely chop onion. Mince or grate garlic. Roughly chop cilantro. Trim any stems from green beans, then chop into bite-sized pieces.

Heat a drizzle of olive oil in a medium pot over medium-low heat. Add onion and garlic and cook until starting to soften, 5 minutes. Stir in curry powder and season with salt and pepper

Add diced tomatoes, lentils, 1/2 cup water, and stock concentrate to pot and stir. Bring to a gentle simmer, then cover and cook until lentils have absorbed some of the liquid, about 10 minutes. Stir in green beans and cook until tender, 5 minutes more. TIP: If mixture starts to dry out, add a few more splashes of water.

Once cauliflower is done roasting, set aside in a medium bowl. Place 2 naan flatbreads (we sent more) on same baking sheet and toast in oven until warmed, 2-5 minutes.

Remove pot with lentil mixture from heat and stir in cauliflower, half the cilantro, and half the sour cream. Season with salt and pepper. Garnish with a dollop of sour cream and remaining cilantro. Serve with warm naan flatbreads.