Heat a large skillet over medium-high heat. Add shallots, ginger, garlic, lemongrass, and chiles, and cook, stirring, until fragrant but not browned, 2-3 minutes. Add vegetable broth if the pan starts sticking.
Add kale, cauliflower, turmeric, salt, and pepper. Cook, stirring until cauliflower begins to brown, 3-5 minutes.
In a small bowl, whisk together chickpea flour with 1 cup vegetable broth until smooth. Add this mixture to the pan with the remaining 1 cup of vegetable broth, coconut milk, lime juice, and a bay leaf.
Bring to a simmer over medium heat, reduce to low until the cauliflower is beginning to become tender, but is not yet cooked through 4-5 minutes.
Add mushrooms and cook just until the cauliflower is tender when pierced with a fork, 2-3 minutes, adding more broth or water if your sauce is too thick.
Just before serving, stir in spinach and 3 tablespoons peanuts, Lentils, and serve over quinoa or rice. Garnish with remaining 1 tablespoon fresh peanuts and sliced scallions.