As recommended by earlier reviews, I omitted the sugar, added one eggplant, and roasted both the cauliflower and eggplant (sprinkled with half of the cumin) in the oven for 15 minutes before adding the vegetables to the cooked lentil mixture. I also used non-fat beef stock instead of water and increased to 2.5 cups (given the extra vegetable & because I like saucy curries). If you are vegetarian, then I am sure vegetable stock would work too. Delicious and very substantial. I served it with a cucumber and coriander raita (yoghurt, sliced and seeded cucumber, chopped coriander, salt and a little sugar - can be omitted). Better than most cauliflower curries I have had at Indian restaurants.