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Turmeric Cauliflower and Chickpea Curry with Coconut Milk

Name: Turmeric Cauliflower and Chickpea Curry with Coconut Milk
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp coconut oil; 1 onion, diced; 3 cloves garlic, minced; 1 tbsp grated ginger; 1 tbsp ground turmeric; 1 tsp ground cumin; 1 head cauliflower, cut into florets; 1 can (15 oz) chickpeas, drained and rinsed; 1 can (13.5 oz) light coconut milk; 1 cup vegetable broth; 2 cups baby spinach; fresh cilantro; salt

A creamy turmeric-spiced curry of cauliflower and chickpeas simmered in light coconut milk with fresh spinach.

Servings

4 servings

Prep

15 min

Cook

25 min

This curry leans on cauliflower and chickpeas for substance, simmered in a lightly spiced coconut broth until the cauliflower turns tender and the whole pot turns a warm golden color from the turmeric. A handful of spinach stirred in at the end keeps things fresh.

This recipe is tagged for both PCOS-friendly and fertility-supportive eating: chickpeas and cauliflower bring fiber and plant protein for a steadier plate, while chickpeas and spinach also contribute folate and iron, nutrients commonly emphasized in fertility-focused nutrition guidance. It's naturally free of added sugar.

Ingredients

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Where to find these ingredients

These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.

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