Lentils with Curry and Tomatoes

I love Indian food! Here's a simple and delicious recipe (it also works well using a crockpot). It is even better as leftovers :-)

In Medium Soup pan, carmelize (about 5 minutes until onions golden brown):
2 TBS olive oil
1 medium onion, diced

Add and cook 1 more minute:
2 TBS fresh ginger, chopped finely
2 tsp curry powder (red or yellow)
1 tsp garam masala
1/4 tsp cayenne

Add and simmer 15 minutes:
1 jar (about 24 oz) quality tomato sauce (I like Classico or Bertolli's)
1/2 cup water
2 cups cooked lentils
2 TBS fresh lime juice
1/2 cup cream (optional---but I prefer it with a little cream!)
1/2 head cauliflower, cut into small pieces (again optional, but I like the additional veggies)
salt to taste
Before serving Add:
1/2 cup fresh cilantro

Serve with Basmati Rice
Garmish with slivered almonds and fresh cilantro.