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

Why It Matters

The video demonstrates how simple, evidence‑based recipe modifications can empower patients to lower cardiovascular risk, bridging clinical guidance with everyday cooking.

Key Takeaways

• Heart-healthy Japanese curry uses chickpea flour, avocado oil, chickpeas.
• Substitutions reduce gluten, saturated fat, sodium, increase fiber and protein.
• Dr. Nito emphasizes high‑fiber diet to lower cholesterol and inflammation.
• US vs Japan heart disease linked to diet and salt intake.
• Small, consistent dietary changes can significantly improve cardiovascular outcomes.

Summary

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.

Original Description

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: https://www.youtube.com/@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.

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