Fall Vegetable and Chickpea Curry
A dish — butter and onion carry it. On the table in about 25 minutes.
contains glutencontains dairy
Ingredients
US
Metric
- 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 lactose-friendly
- 1 Tbsp Butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 1/2 cup Milk → lactose-free milk, oat milk, or almond milk
Steps
- 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).
- 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).
- 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).
- Stir in coriander and salt if needed.
Nutrition (estimated, per serving)
| Calories | 966 |
|---|---|
| Protein | 50.6 g |
| Fat | 19.4 g |
| Carbs | 145.9 g |
| Fiber | 24.9 g |
| Sodium | 176 mg |
Source
based.cooking (community recipes, public domain) — unlicense