Cauliflower, Chickpea, Pumpkin and Edamame Coconut Curry
A fragrant, deeply satisfying one-pot curry loaded with colorful vegetables, edamame, and chickpeas simmered in a warm coconut bone broth sauce. Packed with fiber and plant-based protein, it offers sustained energy in every serving.
Prep
20 min
Cook
30 min
Total
50 min
Makes
7 servings
Created together. Shared with you.
Made by Kirsten + Lila
Kirsten created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
20 min
Cook
30 min
Total
50 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large pot · Knife and cutting board
Time saver
To make prep faster, buy pre-cut fresh pumpkin and pre-shelled frozen edamame.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 10 steps complete
Next: Prepare all ingredients before starting
- 01
Prepare all ingredients before starting
Prepare all ingredients before starting: dice the onion, mince the garlic and ginger, cut the pumpkin into bite-sized cubes, and chop the cauliflower and zucchini.
Tap card to mark done - 02
Heat olive oil in a large stockpot…
Heat olive oil in a large stockpot or Dutch oven over medium heat for 1 to 2 minutes until shimmered.
Look for: shimmered
Tap card to mark done - 03
Add diced onion
Add diced onion, minced garlic, and minced ginger to the pot. Cook over medium heat for 4 to 5 minutes, stirring frequently, until onions are softened and translucent.
Look for: onions are softened and translucent
Tap card to mark done - 04
Stir in ground cumin
Stir in ground cumin, ground coriander, turmeric, garam masala, and curry powder. Toast the spices continuously for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 05
Add chopped cauliflower
Add chopped cauliflower, diced pumpkin, drained chickpeas, and shelled edamame to the pot. Stir well to coat the vegetables in the spice mixture.
Tap card to mark done - 06
Pour in chopped canned tomatoes
Pour in chopped canned tomatoes, full-fat coconut milk, and chicken bone broth. Stir completely to integrate all ingredients into a rich liquid base.
Tap card to mark done - 07
Bring the curry to a gentle boil…
Bring the curry to a gentle boil over medium-high heat, then lower the heat to medium-low. Cover the pot with a lid and simmer for 20 minutes, until the pumpkin and cauliflower are tender when pierced with a fork.
Look for: the pumpkin and cauliflower are tender when pierced with a fork
Tap card to mark done - 08
Add chopped zucchini and cook uncovered for…
Add chopped zucchini and cook uncovered for an additional 5 minutes until just tender.
Look for: just tender
Tap card to mark done - 09
Stir in baby spinach and lemon juice
Stir in baby spinach and lemon juice. Cook for 2 minutes until the spinach is fully wilted into the warm sauce. Season with a pinch of salt and black pepper.
Look for: the spinach is fully wilted into the warm sauce
Tap card to mark done - 10
Remove from heat and allow the curry…
Remove from heat and allow the curry to cool for 5 minutes before serving in warm bowls. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Allow: 5 minutes
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