Today our nutritious Cauliflower and Chickpea Masala recipe is inspired by the best of Indian cuisine. It’s quick, easy to make, and very flavorful. You are going to love it and find pleasure in every bite.
A lot of its ingredients, you probably already have in your pantry. The combination of ingredients makes this recipe delicious and wholesome. It will feed and satisfy the whole family with its creaminess and yummy taste.
The AntiCancer360 approach doesn’t rely on just one type of diet. We choose from one of five different anti-cancer diets depending on the case and situation.
So our recipe today is perfect for those who are looking for a low-carb whole foods diet recipe and want to maximize its anticancer potential.
There are a lot of health benefits in eating more slow-carbs such as beans, most vegetables, and even some whole grains. They are rich in fiber and take more time to digest, so they don’t lead to the same quick rise in blood sugar that refined carbs can cause .
Cauliflower florets give this recipe a great texture and will soak up all the flavors. But if you don’t like them in big chunks, you can grate them and make cauliflower rice. This will work perfectly fine and can also be enjoyed by little ones.
We also use coconut cream to make this dish creamy and dairy-free. And if you want the cauliflower and chickpea masala less spicy, just decrease the amount of cayenne pepper in the spice mix.
Here are some of the great anticancer ingredients that you will find in this nutritive and delish cauliflower and chickpea masala recipe.
- Onions: Have a high cancer fighting potential when compared to other vegetables. This may be especially true with the chartreuse onion because of its high quercetin content. Quercetin is a powerful antioxidant that shows potential in blocking cancer metabolism pathways and for preventing the spread of various cancers .
- Cauliflower: Cauliflower and other vegetables of the Brassica family, contain bioactive food compounds such as glucosinolates that are known to inhibit cancer growth and promote the death of cancer cells while sparing healthy cells . In a comparative study, cauliflower was amongst the strongest anti cancer vegetables when tested against a variety of cancer cells .
- Chickpeas: Butyrate is a principal short-chain fatty acid produced from the consumption of chickpeas. Butyrate has been often identified to suppress cell proliferation and induce apoptosis, which may reduce the risk of colorectal cancers. Other dietary bioactive compounds found in chickpeas, such as lycopene, Biochanin A, and saponins have also shown the ability to reduce the risk of certain types of cancers .
- Turmeric: Laboratory studies on cancer cells have shown that curcumin the main active ingredient in tumeric is able to kill cancer cells and prevent more from growing. It showed best effects on breast cancer, bowel cancer, stomach cancer and skin cancer cells . Another great study showed curcumin to inhibits the proliferation of colon cancer cells and potentiates the effects of chemotherapy treatments decreasing cancer cells viability and proliferation .
This is a fast and uncomplicated anticancer meal the whole family can enjoy for lunch or dinner. A fresh salad is always a great compliment to this masala meal. You can also dip it with naan bread, or enjoy it with your favorite whole-grain cracker.
Super Easy, Creamy, and Savory Cauliflower And Chickpea Masala (Slow-Carb & Dairy-Free)
- 2 tbsp garam masala
- 1/2 tsp cumin
- 1/2 tsp turmeric powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 chartreuse onion diced finely
- 3 garlic cloves minced
- 1/2 tbsp fresh ginger grated
- 2 tbsp olive oil extra virgin
- 12 oz cauliflower florets fresh or frozen
- 15 oz chickpeas canned, drained
- 15 oz tomato sauce from glass
- 1/4 cup water
- 1/3 cup coconut cream
- salt and pepper to taste
- In a small bowl mix the garam masala, cumin, turmeric powder, smoked paprika, cayenne pepper, salt, and pepper to taste.
- In a large skillet or nonstick frying pan add the olive oil, diced onion, garlic cloves, and grated ginger and cook for about 5 minutes until translucent on medium heat.
- Stir in the cauliflower florets, mixed spices, chickpeas, and water with tomato sauce.
- Simmer on medium to low heat for about 15 minutes stirring occasionaly until everything is mixed and all the flavors combined together. If the mixture becomes too dry as it simmers, you can add a couple more tablespoons of water.
- Turn off heat and stir in the coconut cream.
- Serve and enjoy.
Recipe Adapted From: www.budgetbytes.com
Gene Wei is a Board Certified Doctor of Oriental Medicine in the state of Florida, and the founder of AntiCancer360. He’s also a graduate of the University of California Los Angeles, and East West College of Natural Medicine.
His practice is focused on integrative and natural anticancer strategies. Over the years, he’s helped many people overcome difficult cancers… including some cases of “terminal cancer” which were able to be reversed with an “Aggressive Integrative Approach.”