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  • Chloë's Kitchen

Anti-Inflammatory Vegan Cauliflower Chickpea Curry

This is my go to quick curry dish when I'm looking for something quick to make that is flavorful and satisfying as well and full of anti-inflammatory goodness like fresh turmeric, ginger, garlic, spinach, and veggies.


I love to make plant-based choices during the week when I can. Especially during my cancer treatment as well as now, post treatment. Not only is cancer an inflammatory disease, chemo causes a lot of inflammation in your body. So healing post treatment I include anti inflammatory foods in my diet daily, which is good for everyone, not only someone recovering from cancer treatment. So many diseases are caused by inflammation, Arthritis, Asthma, Colitis, Crohns, Lupus, Diabetes. And so many things we injest daily in foods encourage inflammation in our bodies. Like different oils in our food like soybean oil, or sunflower oil that's included in so many things you wouldn't even realize, (read the labels).


And this easy curry is made with things from your pantry that come together in 20 minutes and can be served over brown rice, white rice, quinoa or alone with a piece of naan.


You will need:


1 can Chickpeas

1 bag cauliflower florets

1 onion, finely diced

3 cloves garlic, crushed

1 tsp ginger, finely grated

1 tsp turmeric, finely grated

1 jalapeño, finely diced

2 tbsp coconut oil

1 tbsp tomato paste

2 tsp curry powder

1 tsp ground turmeric

1 can diced tomatoes

1 can coconut cream

2 cups baby spinach

1.5 cups vegetable broth


Cilantro finely diced and steamed rice to serve



In a large Dutch oven, melt the coconut oil, sauté the onion, garlic, jalapeño, ginger and turmeric until softened. Then add in your ground spices and toasted for a minute in the oil.


Next, add in your chickpeas and cauliflower and toss to coat in the spices.


Add in your tomato paste and cook for a minute to remove any bitter taste. Then add the coconut cream, tomato diced tomatoes and broth.


Cook on medium heat, stirring occasionally for 15-20 minutes until the cauliflower has softened and the flavors have fused together.


Serve over steamed brown or white rice or quinoa and finely dice fresh cilantro and sprinkle on top.


Enjoy!

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