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February 5, 2013 | 1 minute read

Creamy Vegetable Curry

chickpea curry_x163 KBIn honor of National Cancer Prevention Month, our Healthy-e-Recipe for Creamy Chickpea Curry puts butternut squash and chickpeas together with rutabaga in a tasty cancer-fighting curry.

Rutabagas are a cruciferous vegetable, like the broccoli you’ll also find in this recipe. Both provide plenty of sulforaphane, a powerful phytochemical. The antioxidant beta-carotene in the squash and carrot, plus organosulfides in the onion and garlic and protective compounds in the spices add up to a very healthy dish. Red bell pepper adds vitamin C.

The taste is enhanced with buttery-tasting chickpeas, which add even more fiber to that of the vegetables. Fiber is identified in AICR’s Continuous Update Project as strongly linked to reduced risk for colorectal cancer. This curry’s ingredients are brought together with delicious coconut milk, a healthy substitute for butter or cream.

Serve this dish over brown rice to get the most fiber. For more delicious cancer-fighting recipes, visit the AICR Test Kitchen. Click here to subscribe to our monthly Health-e-Recipes.

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