Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Cooked chickpeas | 340 g | Sweet, Astringent · Cooling |
 Green plantain, diced | 340 g | Sweet, Astringent · Cooling |
 Fresh coconut, grated | 140 g | Sweet · Cooling |
 Turmeric | 2 g | Bitter, Pungent, Astringent · Heating |
 Curry leaves | 4 g | Bitter, Pungent · Heating |
 Coconut oil | 18 g | Sweet · Cooling |
 Fresh ginger | 7 g | Pungent · Heating |
 Coriander seeds | 4 g | Astringent, Bitter, Sweet · Cooling |
 Rock salt | 5 g | Salty · Cooling |
| Water | 620 g | Whole culinary ingredient |
Step-by-Step Preparation
- Blend the fresh coconut with half the water and strain or leave it fine-textured for a rustic coconut base.
- Warm the coconut oil and bloom the ginger and coriander.
- Add the cooked chickpeas and diced green plantain with the turmeric and curry leaves; turn for two minutes.
- Pour in the coconut mixture and remaining water, add rock salt, and simmer gently until everything is tender.
- Keep the final boil brief so the coconut sauce stays smooth, then serve warm.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original Southeast Asian coconut-curry adaptation)
Chickpea Plantain Coconut Curry uses freshly blended coconut for a warm, dairy-free curry. Vata: serve warm, cook until tender, and add a little ghee if the dish feels dry. Pitta: moderate chilies and sharp sourness, favoring coriander or fennel. Kapha: keep the portion light, reduce added fat, and favor ginger or black pepper.
USDA Nutrition Facts for Chickpea Plantain Coconut Curry
| Nutrient | Per 100g | Per Serving (1 serving (370g)) |
|---|---|---|
| Energy (Calories) | 130 kcal | 480 kcal |
| Protein | 2.6 g | 9.5 g |
| Total Carbohydrates | 16.1 g | 59.6 g |
| Dietary Fiber | 3.2 g | 11.7 g |
| Total Sugars | 2.2 g | 8.0 g |
| Total Fat | 6.5 g | 24.0 g |
| Calcium | 18.2 mg | 67.2 mg |
| Iron | 1.15 mg | 4.27 mg |
| Magnesium | 24.7 mg | 91.4 mg |
| Phosphorus | 55.5 mg | 205.3 mg |
| Potassium | 204 mg | 755 mg |
| Sodium | 186 mg | 689 mg |
| Zinc | 0.50 mg | 1.84 mg |
| Copper | 0.15 mg | 0.57 mg |
| Manganese | 0.06 mg | 0.22 mg |
| Selenium | 1.8 µg | 6.7 µg |
| Vitamin C | 5.3 mg | 19.6 mg |
| Vitamin A (RAE) | 0.6 µg | 2.0 µg |
| Vitamin E | 0.45 mg | 1.65 mg |
| Vitamin K | 4.5 µg | 16.6 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.20 mg |
| Riboflavin (Vitamin B2) | 0.04 mg | 0.15 mg |
| Niacin (Vitamin B3) | 0.30 mg | 1.11 mg |
| Vitamin B6 | 0.05 mg | 0.19 mg |
| Folate (DFE) | 37.5 µg | 138.6 µg |
| Choline | 10.5 mg | 39.0 mg |
