Cauliflower and Chickpea Coconut Curry
We’ve spent a lot of time discussing fruits and vegetables that are good for your skin, but spices can pack in even more skin-friendly nutrients ounce-for-ounce. One of the best spices for your skin is a staple in curries and golden milk recipes: turmeric.
Turmeric has a number of health benefits tied to its anti-inflammatory properties. When it comes to your skin, this means that regularly eating turmeric (or supplementing with curcumin) can reduce redness, puffiness, and irritation. Turmeric can increase the antioxidant capacity of the body, allowing you to make the most of the antioxidants you eat in fruits and veggies.
This Cauliflower and Chickpea Curry has a fragrant base that combines garam masala, coriander, cumin, and turmeric. It freezes beautifully, so you might want to double the recipe and keep it on hand for when you need a quick meal!
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch ginger, peeled and minced
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 2 (14.5-ounce) cans diced tomatoes
- 1 (14-ounce) can coconut milk
- 1 medium head cauliflower, broken into florets
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- Cooked rice or naan for serving
Heat the coconut oil in a large Dutch oven over medium heat.
Add the onion, garlic, and ginger, then cook until softened, stirring occasionally, 5-7 minutes.
Add the spices and cook until they’re fragrant, about 1 minute more.
Add the chickpeas, tomatoes, coconut milk, and cauliflower to the pot. Increase the heat to high and bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes, or until the cauliflower is tender.
Uncover and simmer for about 5 minutes more, or until the sauce has thickened slightly. Season with salt and pepper to taste, divide into bowls, and garnish with cilantro.