Traditionally a meat focused cuisine, day-to-day Pakistani food also incorporates smaller amounts of vegetables and legumes. Korma, a classic curry dish popular in Pakistan, is usually made with mutton or chicken, and blended with heavy cream. This lightened up twist on korma puts vegetables and chickpeas at the forefront of the plate, without sacrificing flavor or satisfaction. Chickpeas are an affordable source of high quality protein, and cruciferous vegetables like broccoli and cauliflower pack a powerful punch of vitamins A, C, K, folic acid, and fiber, making them strong protectors against cancer. Turmeric and curry powder provide health benefits of their own, reducing inflammation in the body and protecting against Alzheimer’s. Serve this korma over brown or basmati rice, with some plain thick-style yogurt and lemon wedges on the side. This dish is so healthy you’ll feel good about going back for seconds!