Turmeric Cauliflower Rice with Roasted Squash and Chickpea Curry

Recipe by: Tammy Jordan

Turmeric Cauliflower Rice with Roasted Squash and Chickpea Curry

I’ve always been fascinated by the potential of using food as a form of medicine.  While the ‘food as medicine’ movement has been around for several decades, it’s only recently that we have begun to fully understand the biological mechanisms underlying the nutritional power of certain foods.  Turmeric has been used in integrative and functional medicine for hundreds of years to treat a whole host of conditions including diabetes , skin diseases, infections  and hepatic and inflammatory disorders. The medicinal properties of the spice are believed to emanate from turmeric’s active component, curcumin.  Studies have shown that curcumin can modulate several signaling pathways and regulate pro inflammatory mediators . This powerful antioxidant can be taken in supplement form or added to your favorite dishes.

This fall inspired recipe incorporates turmeric with an array of healthy vegetables in a creamy, coconut based sauce. It takes just 35 minutes to prepare and is made with simple, everyday ingredients.

Total Time: 35 minutes

Servings: 4


Cauliflower Rice
  • 1 tsp coconut oil
  • 1 head cauliflower grated finely
  • 1 tbsp turmeric powdered
  • 2 carrots peeled and grated
Vegetable Curry
  • 3 tbsp olive oil
  • 1 squash chopped
  • 1 can organic light coconut milk
  • 1/2 can chickpeas
  • 1/2 can tomatoes
  • 4 c spinach chopped
  • 1/2 tsp chili flakes
  • 8 dried apricots chopped
  • 4 cloves, garlic
  • 1 tbsp cinnamon
  • 1 c cilantro chopped
  • 2 tbsp sea salt to taste
  • 2 tbsp pepper to taste
  • 1 tbsp mustard seeds
To garnish
  • 1/2 c pumpkin seeds


  1. Preheat oven to 390 degrees F. Add the chopped squash into a large bowl and mix with the olive oil, cinnamon, salt and pepper. Once thoroughly mixed, spread the squash out on a foil lined baking tray and roast for 20 mins.
  2. Heat 1 tbsp olive oil in a large saucepan and add mustard seeds. Wait until they start to pop and then add the garlic, cumin and chili flakes. Cook for 2-3 mins.
  3. Add the apricot chunks and spinach to the saucepan. Cook for a further 2-3 minutes or until the spinach starts to wilt.
  4. Add the canned tomatoes and stir to combine. Turn down the heat and simmer for 3-4 mins until most of the liquid has been removed. Add the chopped cilantro to the saucepan.
  5. Add the coconut milk, roasted squash, and chickpeas stirring occasionally, bring to a boil and cook for 3 minutes. Turn down the heat and leave to simmer for 8 minutes. Add salt and pepper to taste.
  6. Meanwhile, heat coconut oil in another saucepan. Once hot, add the grated cauliflower, stirring continuously for 2 minutes.
  7. Add the turmeric powder and grated carrot to the saucepan mixing well and cook for further 2 minutes.
  8. Meantime, roast the pumpkin seeds in a dry, small saucepan over medium heat for 2 minutes for garnish.
  9. Split the rice and curry between plates, sprinkle with roasted pumpkin seeds and enjoy!

Recipe Notes

Dietary Specifications: Gluten-free, Lactose-free, Vegan

For more information on turmeric and other herbs and spices, check out our Fact Sheet in the Members-Only Resources section of our website.