Turmeric Cauliflower and Chickpea Curry with Brown Basmati

This is the kind of curry worth keeping on repeat — cauliflower and chickpeas simmered in a coconut-tomato sauce until the cauliflower turns tender and the whole pot turns a deep golden color from a generous hand with turmeric. Spinach folds in at the very end for a final layer of color and nutrients.

Turmeric, ginger, and garlic form the aromatic base, all long associated with supporting a healthy inflammatory response, while chickpeas and cauliflower bring plant protein and fiber to keep the bowl filling. Coconut milk gives the sauce its body without any dairy, and brown basmati keeps the whole plate whole-grain.

It's a fully vegan, gluten-free dinner that reheats well, so it's worth making a full batch even for a smaller household.