Coconut Curry with Cauliflower

A cozy, nourishing one-pot meal packed with veggies, plant-based protein, and warming spices, perfect for hormone health and everyday wellness.

This Coconut Curry with Cauliflower is a vibrant, hearty dish that brings together the creaminess of coconut milk, the earthiness of chickpeas, and the tender bite of cauliflower in a rich, spiced tomato sauce. It’s easy to prepare, budget-friendly, and loaded with flavor. Ideal for weeknight dinners or batch cooking, this recipe works for almost any lifestyle.

The combination of colorful vegetables, healing spices, and fiber-rich ingredients makes this more than a simple comfort food. It’s a nourishing dish that supports your hormones, digestion, and energy throughout the day.

Hormone Balancing Healthy Ingredients

Each ingredient in this recipe was chosen for its benefits to hormone health and overall well-being.

Cauliflower is a cruciferous vegetable known to support liver detoxification and estrogen metabolism. It helps your body manage hormonal shifts in a natural and gentle way.

Chickpeas are a great source of plant-based protein and phytoestrogens. These compounds may help balance estrogen levels, especially during perimenopause and menopause.

Turmeric, cumin, and ginger offer anti-inflammatory and antioxidant properties that can help reduce symptoms like bloating, fatigue, and joint stiffness.

Coconut milk adds healthy fats that support hormone production and help stabilize blood sugar. Balanced blood sugar is key to reducing mood swings, cravings, and hot flashes.

Garlic and onion contribute to gut health and detox support, two systems deeply connected to hormonal balance.

This curry is naturally gluten-free, dairy-free, and easy to customize for different dietary needs.

How to make Coconut Curry with Cauliflower

Ingredients:

• 1 tbsp coconut or avocado oil
• 1 small head cauliflower, cut into florets
• 1 red bell pepper, chopped
• 1 medium carrot, thinly sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp minced fresh ginger
• 1½ – 2 tbsp curry powder
• ½ tsp cumin
• 1 tsp turmeric
• ½ tsp paprika
• ½ tsp red pepper flakes (optional)
• 1 tsp salt
• black pepper, to taste
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk (full fat or light)
• 1 can chickpeas, drained and rinsed
• 4-6 tbsp vegetable broth (for consistency, if needed)
• fresh cilantro (garnish)

Directions:

Step 1: Heat the oil in a large pan over medium heat. Add the onion and cook for about three minutes until softened. Stir in the garlic and ginger and cook for one more minute.

Step 2: Add the curry powder, turmeric, cumin, paprika, and red pepper flakes if using. Cook for about 30 seconds until the spices become fragrant.

Step 3: Add the cauliflower, bell pepper, and carrot to the pan. Stir well to coat the vegetables with the spices.

Step 4: Pour in the diced tomatoes, coconut milk, and chickpeas. Mix well and bring the curry to a gentle simmer. Cook for 15 to 20 minutes or until the cauliflower is tender. Add vegetable broth if the mixture needs thinning.

Step 5: Season with salt and black pepper. Taste and adjust the spices as needed. Garnish with fresh cilantro and serve warm over brown rice, quinoa, or cauliflower rice.

Storage & Notes:

Storage:

Keep leftovers in an airtight container in the refrigerator for up to four days. To freeze, store the curry in individual portions for up to three months. Reheat on the stovetop or in the microwave until fully warmed.

Notes:

• Add leafy greens like spinach or kale near the end of cooking for extra nutrients.
• For a creamier texture, choose full-fat coconut milk and reduce the vegetable broth.
• To boost protein even more, stir in tofu, tempeh, or cooked lentils.
• This curry tastes great on its own if you prefer it as a thick stew rather than serving it over grains.