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Fall Vegetable and Chickpea Curry
Fall Vegetable and Chickpea Curry, from Fall Vegetable and Chickpea Curry.
Butter · Onion · Thai Red Curry Paste · Ginger
Photo by Public Domain Recipes contributors · Unlicense / public-domain dedication. Original image file copied unchanged; displayed with CSS cropping.
Gather
Ingredients
- 1 Tbsp Butter
- 1 Onion, chopped
- 2 Tbsp Thai Red Curry Paste
- 1 Tbsp Ginger, minced
- 1 large Sweet Potato, peeled and cut into half-inch chunks
- 1 small Zucchini, cut into half-inch chunks
- 1 Red Pepper, cut into half-inch pieces
- 28 oz can Chickpeas, rinsed and drained
- 1 Lime
- 3 Tbsp Wheat Flour
- 1 1/2 cup Milk
- 1/2 cup Fresh Coriander, chopped
Make it
Method
- 1
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
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
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
Stir in coriander and salt if needed.
Source & rights
Where this recipe comes from
Fall Vegetable and Chickpea Curry by Joel Maxuel, from Public Domain Recipes. The project dedicates its text and submitted photos to the public domain (Unlicense).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.