Golden Cauliflower Chickpea Curry

A cozy, nourishing one-pot meal packed with veggies, plant-based protein, and warm spices.

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As plant-based foodies, we always love a good curry recipe, and this Golden Cauliflower Chickpea Curry is right on target. The vibrant, hearty ingredients, tantalizing spices, and delicious creaminess leave you full and satisfied. As a bonus, this curry is nourishing, healthy, and hormone-friendly for women in menopause.

What Makes This Golden Cauliflower Chickpea Curry Stand Out

Hearty & Comforting Yet Light
There’s just something special about the bold, comforting flavors of curry. Traditional curries can seem rich and heavy; however, this curry recipe is light and balanced with fresh vegetables and other plant-based ingredients.

Easily Customizable
This chickpea curry is easy to customize with just a few tweaks. Turn up the heat by adding cayenne pepper or red pepper flakes. Adjust the seasonings and salt to your preference. Use full-fat coconut milk for extra creaminess, or you can use light coconut milk if you want to cut back on fat and calories.

Quick Weeknight Meal
Though the recipe requires a bit of vegetable prep work, it comes together quickly and can be on the table in 30 minutes! Use pre-cut vegetables to cut your prep time even more!

Pairs with Everything
Boost the protein and fiber by piling a heaping serving over rice, quinoa, or noodles. Or scoop it up with pillowy warm flatbread for an extra special treat.

Nutrient Rich
When a meal is flavorful, satisfying, AND excellent for your health and longevity, it’s a no-brainer!

Hormone-Balancing Healthy Ingredients

If you’re looking for a holistic approach to support your hormones during menopause, we’ve got you covered! Golden Cauliflower Chickpea Curry is one of many recipes on our website that have healthy plant-based ingredients with compounds that may help ease symptoms and contribute to your overall health. Here are some of the potential benefits:

Cauliflower: This cruciferous vegetable is great if you’re struggling with menopause weight gain. It’s filling, low-calorie, and low in carbohydrates. Other impressive benefits include supporting estrogen metabolism and aiding in liver detoxification.

Chickpeas: There are so many reasons to love chickpeas. They provide plant protein (for muscle support) and fiber (for better digestion). They are versatile (delicious in salads, soup, and other mains and snacks), and they are rich in vitamins and minerals.

Turmeric, cumin, and ginger: Did you know culinary spices do more than just enhance the flavor of your food? While they do an excellent job of making our taste buds happy, they also have certain properties that may support our health as well. Turmeric, for example, has curcumin with strong anti-inflammatory properties. For better digestion and a natural source of iron, cumin has your back. We all know ginger has been shown to reduce nausea, but it also has the potential to help lower blood sugar and support heart health.

Tempeh: Phytoestrogens are plant compounds that can mimic estrogen in the body. Foods like tempeh are a great source that can help reduce menopausal symptoms, like hot flashes and fatigue.

How to make Golden Cauliflower Chickpea Curry

See the full recipe card with measurements and instructions below.

Fresh Ingredients:

• cauliflower
• red bell pepper
• carrots
• onion
• garlic
• fresh ginger
• tempeh (optional)
• cilantro (garnish)

Pantry Staples:

• coconut or avocado oil
• curry powder
• cumin
• turmeric
• paprika
• red pepper flakes
• salt
• black pepper
• diced tomatoes
• coconut milk (full fat or light)
• chickpeas
• vegetable broth or water (for consistency, if needed)

How to Make this Recipe:

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Cook the onion in the oil for about 3 minutes, or until softened. Stir in the minced garlic and ginger and continue cooking until fragrant (about one more minute).

2. Add the spices by sprinkling the curry powder, turmeric, cumin, paprika, and red pepper flakes (optional) over the onion mixture. Cook for another 30 seconds.

3. Toss the cauliflower, bell pepper, and carrot into the pan with the spices, stirring well to coat them.

4. Add the coconut milk, diced tomatoes, and chickpeas to the pan and stir everything together. Bring the mixture to a gentle simmer and cook for 15-20 minutes, or until the cauliflower is tender. (If the mixture thickens too much, add a bit of vegetable broth or water to thin it out.)

5. Meanwhile, if using tempeh, steam the cut pieces for about 5 minutes to reduce the bitterness. Add to the cauliflower mixture in the last few minutes of cooking. Stir with all the other ingredients and heat through.

6. Remove from heat and season with salt and pepper. Taste and adjust the seasonings to your preference. Serve warm over a bed of brown rice or quinoa. Sprinkle with chopped cilantro for garnish.

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:

• Boost the nutrition by adding fresh chopped spinach or kale after the curry is done simmering.
• For a creamier texture, choose full-fat coconut milk.
• For added protein stir in hemp seeds, cooked lentils, or edamame. Serve over quinoa rather than rice.