KCTV: FAME: Roasted Red Pepper Chickpea Curry

 2 minutes

Grace Webb, Nutritional Coordinator with Saint Luke's Food As Medicine Everyday (FAME) program, shares a warm and nutritious recipe perfect for cold days with KC Live.

Food as Medicine Everyday (FAME) is a 10-week program offering nutrition education classes on a variety of topics to help improve diet and lifestyle.

Through FAME, you'll learn simple techniques to cook tasty, nutritious meals and use food as the powerful medicine it is. This program is a collaboration with the Saint Luke’s Muriel I. Kauffman Women’s Heart Center, a founding member of the Food as Medicine Institute Alliance.

 

Ingredients:

Roasted Red Pepper Sauce

  • 1 cup roasted red peppers (from a jar)
  • 1 (14.5-oz.) can diced tomatoes
  • 1 (14-oz.) can full-fat coconut milk
  • 1 tsp salt
  • ¼ tsp black pepper

Curry

  • 2 tbsp avocado oil
  • 1 onion, diced
  • 8 oz baby bella mushrooms, quartered
  • 2 tbsp finely chopped fresh ginger
  • 1 garlic clove, minced
  • 1 tbsp curry paste
  • 2 (15-oz.) cans chickpeas, drained and rinsed
  • 1-2 large handfuls baby spinachor torn dino kale (optional)

Serve with:
Brown rice, cilantro, lime wedges

Directions:

  1. To a blender, add roasted red peppers, diced tomatoes, coconut milk, salt, and pepper. Blend on high until smooth and creamy. Set aside.
  2. To a large pot over medium heat, add the oil and onion and sauté until softened —about 4-5 minutes. Add mushrooms and
    sauté another 3 minutes. Then add ginger and garlic and sauté 1 more minute or until fragrant. Stir in curry paste.
  3. Add the roasted red pepper sauce and chickpeas and stir to combine. Bring to a gentle boil, then lower to a simmer and cook uncovered for 15-20 minutes, stirring occasionally. Reduce heat or cover if it’s splattering.
  4. In the last 2 minutes of cooking, add in the spinach or kale, stir, and cook until wilted.
  5. Taste and adjust seasoning as needed.
  6. Serve over brown rice.