When long-time client Chloe Steinberg isn’t busy with her new role as a mom or taking the venture capital world by storm, she is letting her creativity flow in the kitchen. A master of all things charcuterie, steak, cookies, and more, the Provenance Partner shares with us her favorite detoxifying concoction — Healing Chickpea and Cauliflower Curry. Paired with our Chile de Arbol Paste from the Wellness Shop, this cleansing dish is rich in spices that reduce inflammation and boost immunity.
“This curry is perfect for a weeknight dinner when you want to wake up feeling amazing the next day. It is my go-to when I feel like cooking and my body needs a rest and a healthy dose of detox. ”
Made with chickpeas, cauliflower, coconut milk, and a ton of anti-inflammatory spices, I typically serve it with a coconut oil and ginger brown rice, but it’s equally delicious over plain rice, cauliflower rice, quinoa or simply on its own. It gets better as it sits in the fridge and freezes well, so we often double the recipe. I hope you enjoy it as much as I do!
NOTES: Don’t be intimidated by the list of spices! The only essentials are curry powder and garam masala. The rest are additional anti-inflammatory, immune-boosting ingredients that further enhance the flavor. If you prefer curry to have a soupier texture, stir in an additional half cup of broth or water.
Healing Chickpea & Cauliflower Curry Recipe
(Gluten-Free, Dairy-Free, Plant-Based)
TO PREPARe:
Heat oil in a large Dutch oven over medium heat. Add chopped yellow onions and a pinch of salt. Sauté until translucent, about 4-5 minutes.
Add garlic and ginger, and cook about 3 minutes until softened. Add rest of spices and cook, stirring constantly, until fragrant. Mix in tomato paste and let it develop a dark, rich color.
Add coconut milk, broth, and water to the pan. Mix well and bring to a boil. Then, reduce to a simmer and cook gently for 10 minutes.
Toss in chopped cauliflower florets to broth and cook for 10 minutes over medium-high heat.
Add chickpeas and incorporate. Bring curry to another boil, then leave to simmer for 15 minutes, until thickened. Add greens and simmer for 5 more minutes.
Serve plain or over rice. Garnish with cilantro leaves. For a healthy kick of heat and metabolism boost, spoon in Chile de Arbol Paste to your liking.
Ingredient List
Serves 42 tbsp. EVOO or coconut oil
1 yellow onion, chopped
4-6 cloves garlic, minced
1 tbsp. fresh ginger, minced
Head of cauliflower, chopped into large florets
2 tbsp. tomato paste
1 can coconut milk
1 can chickpeas, rinsed and drained
1 cup vegetable stock (or Provenance Meals' Pasture-Raised Chicken Bone Broth)
½ cup water
2 cups packed greens (like kale or spinach)
1/4 cup chopped cilantro
Spices
1 tbsp. curry powder
1 tsp. cumin
1 tsp. turmeric
1 tsp. coriander
1 tbsp. garam masala
1 tsp. paprika
Salt and pepper, to taste
Chile de Arbole Paste, to taste
For more exclusive Provenance Meals recipes, visit our Recipe Collection on the blog. To try more tasty and clean concoctions developed by our chefs and in-house nutrition experts, order one of our organic meal delivery programs available every day of the week.
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