Cauliflower, Chickpea, Pumpkin and Edamame Coconut Curry
A fragrant, vegetable-packed one-pot curry simmered in coconut milk and rich bone broth. High in fiber and plant protein to keep you satisfied.
Prep
20 min
Cook
30 min
Total
50 min
Makes
6 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
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
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
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
Large pot
Time saver
Store leftovers in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.
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 8 steps complete
Next: Heat olive oil in a large stockpot…
- 01
Heat olive oil in a large stockpot…
Heat olive oil in a large stockpot over medium heat (350°F / 175°C).
Tap card to mark done - 02
Add onion
Add onion, garlic clove, and ginger root to the pot and cook for 3 to 4 minutes until soft and translucent.
Look for: soft and translucent
Tap card to mark done - 03
Stir in ground cumin
Stir in ground cumin, ground coriander, turmeric, curry powder, and garam masala, frying for 1 minute until fragrant.
Look for: fragrant
Tap card to mark done - 04
Pour in canned chopped tomato
Pour in canned chopped tomato, full-fat coconut milk, and chicken bone broth, stirring thoroughly to combine.
Tap card to mark done - 05
Add cauliflower
Add cauliflower, diced pumpkin, zucchini, canned chickpea, and shelled edamame to the liquid.
Tap card to mark done - 06
Bring the pot to a boil
Bring the pot to a boil, then turn the heat to low, cover with a lid, and simmer gently for 20 to 25 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
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Turn off the heat
Turn off the heat, stir in baby spinach and lemon juice, and allow the spinach to wilt for 2 minutes.
Allow: 2 minutes
Tap card to mark done - 08
Season with salt and black pepper
Season with salt and black pepper, then divide equally into 6 serving containers.
Ready when: everything is assembled and ready to enjoy
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