NYU Langone Health

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

The video, part of NYU Langone Health’s "Cooking for Wellness" series, showcases a heart‑healthy Japanese curry prepared during National Heart Health Month. Chief cardiac surgeon Dr. Norrisugu Nito joins host to demonstrate ingredient swaps that align with cardiovascular nutrition guidelines. Key insights include replacing all‑purpose flour with chickpea flour, butter with avocado oil, and meat with protein‑rich chickpeas, while using low‑sodium broth and coconut milk. These changes cut gluten, saturated fat, and sodium while boosting fiber, plant protein, and essential micronutrients. Dr. Nito underscores that diet influences blood pressure, cholesterol, blood sugar, and inflammation, recommending a high‑fiber regimen of vegetables, fruits, beans, and nuts. Notable moments feature Dr. Nito contrasting U.S. coronary artery disease—driven by high fat and sugar—with Japan’s aortic disease, linked to salt intake. He also shares personal favorites like ramen and stresses that “small consistent changes in your diet can make big difference in your heart health.” The demonstration illustrates how medical expertise can be translated into everyday cooking, encouraging patients and viewers to adopt similar swaps. By demystifying heart‑healthy meals, the program aims to reduce cardiovascular risk and reinforce NYU Langone’s patient‑centered, interdisciplinary approach to preventive care.