Cauliflower curry with ginger and turmeric

large bucket of cauliflower

The Hampshire College Farm has an abundance of cauliflower – AND the ginger and turmeric are ready! Check out this great cauliflower curry recipe by Sarah Steely that uses all three – plus carrots and whatever other veggies you would like.

baby ginger root

baby ginger

baby turmeric roots

baby turmeric

Red lentil and cauliflower curry

(vegan, gluten-free, contains coconut)

by Sarah Steely

Prep time: 15 minutes

Cook time: 45-60 minutes

Serves 4-6

Note: This recipe goes well over rice.



3 tbs olive oil

1 medium sized onion, sliced or chopped

4-5 cloves fresh garlic – chopped small

half a thumb sized piece of ginger, finely diced

fingernail size chunk of fresh turmeric, finely diced (OR a bunch of powdered turmeric… whatever’s on hand)

1-2 diced red peppers or 2-3 diced carrots (or sweet potatoes, or any other veggies)

1 small-medium head of cauliflower, cut up into large, bite-sized pieces

5 cups veggie broth

2 cups red lentils (split or whole–split cook in less time)

1 tbsp of curry powder (or more!)

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp cumin

Salt and pepper to taste

1/2-1 can of coconut milk, well-shaken

Optional – 2 cups rice, dash of salt, and 4+ cups of water make rice to go with the curry



In a large cooking pot, saute the onions in oil until translucent.

Add the ginger, garlic, and fresh turmeric (if using).

Add peppers, cauliflower, and any other veggies and saute a bit.

Then add the lentils and saute a minute or so. Dump in the powdered spices and saute another minute.

Pour in the broth, bring to a boil, and then reduce heat and simmer for ~45-60 minutes. If you used split red lentils, it will get nice and mushy pretty quickly. Whole red lentils may take longer. The longer you cook it, the more everything will mush together.

(If you are making rice to go with this recipe, figure out how long it will take to cook (usually 30-45 min, depending on the type of rice used) and start preparing it so that it will be finished at the same time as the curry. Bring the water and the dash of salt to a boil, add the rice, lower the heat, and simmer until the rice is cooked and the water is gone from the pot.)

Before serving, add coconut milk (to taste) to the curry and adjust seasonings with more cumin, curry powder, salt, and pepper.


Reeve Gutsell is the Food, Farm, and Sustainability Program Coordinator at Hampshire College. She has a Master's degree in Resource Management and Conservation, as well as a long-term interest in the intersection of agriculture, environmental issues, social justice, and food systems. She enjoys the walking around the farm in all types of weather, and almost always finds something beautiful or interesting to explore.
  1. Dawn Beckman Reply

    This stew is so yummy! Thank you for the recipe

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