Fall Vegetable and Chickpea Curry

Gather

• Gather 1 Tbsp Butter1 Tbsp Butter
• Gather 1 Onion, chopped1 Onion, chopped
• Gather 2 Tbsp Thai Red Curry Paste2 Tbsp Thai Red Curry Paste
• Gather 1 Tbsp Ginger, minced1 Tbsp Ginger, minced
• Gather 1 large Sweet Potato, peeled and cut into half-inch chunks1 large Sweet Potato, peeled and cut into half-inch chunks
• Gather 1 small Zucchini, cut into half-inch chunks1 small Zucchini, cut into half-inch chunks
• Gather 1 Red Pepper, cut into half-inch pieces1 Red Pepper, cut into half-inch pieces
• Gather 28 oz can Chickpeas, rinsed and drained28 oz can Chickpeas, rinsed and drained
• Gather 1 Lime1 Lime
• Gather 3 Tbsp Wheat Flour3 Tbsp Wheat Flour
• Gather 1 1/2 cup Milk1 1/2 cup Milk
• Gather 1/2 cup Fresh Coriander, chopped1/2 cup Fresh Coriander, chopped
• Gather Salt, to taste (specified in source method)Salt, to taste (specified in source method)
• Gather 1/2 cup water (specified in source method)1/2 cup water (specified in source method)

Make

1. 01

   In a large non-stick frying pan, heat butter over medium-high heat. Cook onion, stirring (2 mins). Add curry paste and ginger. Cook, stirring (1 min).

2. 02

   Add sweet potato, zucchini, red pepper, salt, and half a cup of water. Stir. Cook covered, stirring occasionally until vegetables soften (10 mins). Add chickpeas and finely grated zest and juice from lime. Stir frequently until vegetables are tender and liquid has evaporated (5 mins).

3. 03

   Whisk flour into milk. Gradually stir into pan. Bring to a simmer, stirring constantly. Reduce heat to medium heat for a simmer, stirring occasionally (5 mins).

4. 04

   Stir in coriander and salt if needed.