Japanese Curry with Chickpeas and Coconut Milk: Cooking for Wellness at NYU Langone скачать в хорошем качестве

Japanese Curry with Chickpeas and Coconut Milk: Cooking for Wellness at NYU Langone

A Japanese-inspired curry with plant-forward ingredients is the featured recipe on this month’s episode of Cooking for Wellness. Chef Jeffrey Held is joined by Dr. Noritsugu Naito, chief of cardiac surgery at NYU Langone Hospital—Brooklyn and together they discuss American Heart Month and how nutrition supports heart health. Subscribe for a new wholesome recipe every month:    / @nyulangone   Chapters: 00:00 – Welcome 00:20 – Why heart health starts in the kitchen 01:15 – Making Japanese curry more heart-healthy 02:20 – Why fiber matters for heart health 03:40 – Diet differences: Japan vs. the U.S. 04:45 – Comfort food that still supports your heart 06:40 – One heart-healthy takeaway you can use today Japanese Curry with Chickpeas and Coconut Milk Serves 4 Ingredients ¼ cup plus 1 tablespoon avocado oil, divided ¾ cup chickpea flour 3 tablespoons tomato paste 4 tablespoons curry powder, divided 2 large white onions, diced 2 cups carrots, diced 2 red bell peppers, diced 1 teaspoon minced fresh ginger 2 tablespoons minced fresh garlic 6 cups low-sodium chicken broth 4 potatoes, diced 1 tablespoon low-sodium soy sauce ½ cup unsweetened coconut milk 2 cups cooked chickpeas 2 or 3 handfuls baby spinach cooked jasmine rice fresh parsley, for garnish Directions In a saucepan over low heat, add ¾ cup avocado oil and whisk in flour. Cook, stirring continuously until golden brown, 10 to 12 minutes. Stir in the tomato paste and 2 tablespoons curry powder continue to toast over low heat for another 2 minutes. Remove from heat. In a separate pot, heat the remaining 1 tablespoon avocado oil. Add the onions and carrots and sweat over low heat until soft. Increase heat to medium and add the peppers, ginger, and garlic. Sauté 3 to 4 minutes. Add remaining 2 tablespoons curry powder and continue to toast the spices. Add broth and bring to a simmer. Add potatoes; cook until tender, about 30 minutes. Stir in the soy sauce, coconut milk, and cook until soft, about 10 minutes. Add chickpeas and continue to stir. Stir in curry paste roux and simmer until sauce thickens and flavors combine, about 5 minutes. Serve with Jasmine rice and fresh parsley leaves. #healthyeating #healthyrecipes