DFW Bariatrics and General Surgery, Dr. Sachin Kukreja’s practice, posted this video on its YouTube channel on February 22, 2025.
From the video’s description on YouTube
If you’re in the soft food stage after bariatric surgery, try this recipe for a delicious, high-protein Butternut Squash Chickpea Curry.
Ingredients:
Avocado oil
1 bag of frozen diced butternut squash
1 bag of frozen chopped onions
1 can of chickpeas
1 can of light coconut milk
1 can of tomato sauce
2 tbsp soy sauce
A few cloves of garlic, minced
1 tsp ginger
1 tsp lemongrass
3 tsp curry powder
1 tsp paprikaIn a pan over medium heat, add avocado oil, butternut squash, and onion. Heat the squash and onion until they’re no longer frozen.
Add the garlic and dry spices (ginger, lemongrass, curry powder, paprika), stirring occasionally. Cook until browned.
Add the chickpeas tomato sauce, coconut milk, soy sauce and stir.
Bring the mixture to a boil, then drop to low heat.
Add in dry spices (ginger, lemongrass, curry powder, paprika) one more time to develop deeper flavor.
Simmer for 20 minutes, stirring occasionally.
Cook until the chickpeas are soft enough to eat without using your teeth. To check if the chickpeas are done, do the Crush Test: take one out and crush it between two spoons. If you think it’s soft enough to eat with just your tongue and not your teeth, it’s done. If it seems too firm, simmer in 10 minute increments and keep checking until the chickpeas are soft enough.
Once the chickpeas are soft enough, it’s ready to eat. Enjoy!
More videos from the practice are on Dr. Sachin Kukreja’s profile.
