Spiced Autumn Vegetable & Chickpea Curry

A heart-warming fall curry featuring tender sweet potatoes, zucchini, red bell pepper, and protein-rich chickpeas simmered in a creamy red curry sauce with fresh lime and cilantro. Excellent served over rice or with warm naan bread.

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 2 tablespoons Thai red curry paste
• 1 tablespoon ginger, minced
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1 small zucchini, cut into 1/2-inch chunks
• 1 red bell pepper, cut into 1/2-inch pieces
• 28 oz canned chickpeas, rinsed and drained
• 1 lime (zest and juice)
• 3 tablespoons wheat flour
• 1 1/2 cups milk
• 1/2 cup fresh coriander (cilantro), chopped
• Salt (to taste)

Directions

1. Sauté Aromatics: In a large non-stick frying pan, melt the butter over medium-high heat. Add the chopped onion and cook for 2 minutes, stirring regularly. Add the red curry paste and minced ginger, cooking for another 1 minute while stirring.
2. Cook Vegetables & Chickpeas: Add the sweet potato, zucchini, red pepper, salt, and 1/2 cup of water. Stir to combine, cover with a lid, and cook for 10 minutes (stirring occasionally) until the vegetables soften. Stir in the chickpeas along with the finely grated lime zest and fresh lime juice. Cook uncovered for 5 minutes, stirring frequently until the vegetables are tender and the liquid has evaporated.
3. Thickening & Simmering: In a measuring cup, whisk the wheat flour into the milk until smooth. Gradually pour the milk mixture into the pan while stirring constantly. Bring to a simmer, then reduce heat to medium and cook for 5 minutes, stirring occasionally until the curry thickens.
4. Finish & Season: Stir in the chopped fresh coriander (cilantro) and season with additional salt if needed. Serve hot over rice or with plain yogurt.