To prepare a vegan indian curry with cauliflower and lentils, you will need: 1 pound cauliflower, 2 tbsp turmeric, 1/2 cup chopped coriander, 1 cup water, and 1 tablespoon kosher salt. To make the curry, heat the oil over medium-high heat and add the cauliflower. Cook, stirring occasionally, until it starts to soften, about 5 minutes. Add the turmeric and cook for 1 minute. Stir in the coconut milk. Bring the mixture to boil, then reduce the heat to medium and simmer for 30 minutes, or until the liquid is reduced by half. Remove the pan from heat. Serve with rotisserie chicken or naan bread.