Supports: Anti-inflammatory spice support + steady plant-based carbohydrates + gentle digestion support

Serves: 1

Total Time: 20 minutes

• Small saucepan
• Knife and cutting board
• Wooden spoon
• Measuring cups and spoons

• 1 tsp olive oil
• ½ small yellow onion, diced
• 1 garlic clove, minced
• ¾ cup canned chickpeas, drained
• ½ cup canned full-fat coconut milk
• ½ cup crushed tomatoes
• 1 tsp curry powder
• ½ tsp turmeric
• ¼ tsp sea salt
• 1 cup fresh spinach
• ½ cup cooked jasmine rice

1. Heat olive oil in a small saucepan over medium heat.
2. Add diced onion and sauté 3–4 minutes until soft and translucent.
3. Add minced garlic and cook 30 seconds until fragrant.
4. Stir in chickpeas, crushed tomatoes, coconut milk, curry powder, turmeric, and salt.
5. Reduce heat to low and simmer 8–10 minutes until the sauce thickens slightly.
6. Stir in fresh spinach and cook until wilted.

Texture cue: Sauce should lightly coat the back of a spoon.

• Spoon warm jasmine rice into a bowl.
• Pour chickpea curry over the rice.
• Optional: add fresh herbs or a squeeze of lime.

Turmeric contains curcumin, which may help support inflammation balance during menstruation.
Chickpeas provide steady-release carbohydrates that support stable energy levels.
Warm spices and cooked foods support digestion when the body may feel more sensitive.