recipe Aug 14, 2023
chickpea curry with cauliflower quinoa

You're going to love this hormone supporting recipe! Chickpeas offer a range of nutritional benefits that can be particularly advantageous for promoting healthy balanced hormones. These legumes are rich in vitamin B6, which plays a crucial role in neurotransmitter synthesis and helps regulate mood swings and irritability often associated with certain times of the monthly menstrual cycle. Additionally, chickpeas are a great source of magnesium and manganese, minerals that aid in muscle relaxation and alleviating menstrual cramps. Their high fibre content supports stable blood sugar levels, reducing mood fluctuations and cravings. Furthermore, chickpeas contain phytoestrogens, plant compounds that might help modulate hormonal fluctuations during the menstrual cycle.


Cauliflower is a cruciferous vegetable that is also a notable source of vitamin B6. Additionally, it's rich in fibre, aiding in maintaining stable blood sugar levels and reducing cravings and mood fluctuations and contains compounds like indole-3-carbinol that assist in supporting hormonal balance. 


Chickpea Curry with Cauliflower Quinoa

Serves 4

Gluten free : Dairy Free : Vegan 


2 tbsp coconut or extra virgin olive oil 
1 medium brown onion (200g), peeled and diced 
3 cloves garlic (8g), peeled and finely sliced 
2 tsp (10g) ginger, peeled and finely sliced or grated
2 tbsp ground curry spice blend 
600ml full fat coconut milk 
2 large (450g) zucchini, trimmed and diced into 1cm pieces
1x 400g tin BPA free chickpeas, rinsed and drained 
1x 400g tin BPA free butterbeans, rinsed and drained 
½ cup coriander finely chopped leaves and stalks 

Cauliflower quinoa:
1 tbsp (30ml) sesame oil 
2 cup cooked quinoa (2400g) or 1 ⅓ cup grain, cooked until tender* 
4 cups (400g)  finely grated cauliflower 

To serve: lime wedges, toasted cashews, natural yoghurt, chilli flakes 

Heat a saucepan on low-medium heat, add coconut or olive oil and coat the pan, then add onion, garlic, and ginger and cook for approximately 6-8 minutes until garlic is translucent. Add curry spice to the pan, mixing with the veggies and cook 1 minute until aromatic. Pour in coconut milk, zucchini, chickpeas, butter beans and 200ml water. Cover with a lid, bring to the boil, then remove lid and reduce to a simmer for 15-20 minutes. Keeping the lid off will allow the curry to thicken. About 5 minutes before the curry is finished cooking, make the cauliflower quinoa. Heat a large frypan on medium to high heat, add sesame oil, cooked quinoa and grated cauliflower and toss, cooking for 5-6 minutes. Once the curry is ready spoon the cauliflower quinoa into bowls, top with the curry, sprinkle with chopped coriander and add extra cashews, lime, chilli flakes and a lime wedge before tucking in! 

*About ⅓ cup uncooked grain per person is a healthy serve of grains once cooked.

This recipe freezes well and is a great way to cook once, stash in freezer and keep healthy eating  simpler.



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