Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for about 3 minutes. Add the ginger, cauliflower, and curry paste and cook until fragrant, about 2 minutes.
Add 3 cups broth, lentils, soy sauce, coconut milk, and peanut butter. Bring the mix to a boil over high heat, then reduce heat to low. Cover and simmer 15-20 minutes, or until lentils are soft. Add the spinach at the end, as it only needs a few minutes to cook.
Meanwhile, heat a large skillet over medium heat. Add the sesame oil and chickpeas. Cook, stirring occasionally until the chickpeas are crisped all over, about 5-10 minutes. Add 1 tbsp of soy sauce and sesame seeds, tossing to combine. Cook another minute and remove from heat.
To serve, ladle the curry over the rice and top with cilantro, fresh lime, and pomegranate.