Ingredients
| 1 tbsp | (15 ml) | butter |
| 1 | onion, chopped | |
| 2 tbsp | (30 ml) | bottled Thai Red curry paste, or to taste |
| 1 tbsp | (15 ml) | fresh, minced ginger |
| 1 | medium, peeled sweet poato, cut into bite-size chunks | |
| 1 | zucchini, cut into bite-size chunks | |
| 1 | red pepper, cut into bite-size pieces | |
| salt, to taste | ||
| 1/2 cup | (125 ml) | water |
| 19 oz | (540 ml) | can chickpeas, rinsed and drained |
| 1 | lime, zested and juiced | |
| 3 tbsp | (45 ml) | all-purpose flour |
| 1 1/2 cup | (375 ml) | milk |
| 1/2 cup | (125 ml) | chopped fresh coriander |
Directions
- In a large, non-stick frying pan, heat butter over medium-high heat. Cook onion, stirring, 2 minutes. Add curry paste and ginger. Cook, stirring, 1-2 minutes.
- Add sweet potato, red pepper, and water- stir.
- Cook, covered, stirring occasionally until vegetables soften, about 15 minutes.
- Add chickpeas, zucchini, zest, and juice from lime. Stir frequently until vegetables are tender and liquid has evaporated, about 10 minutes.
- Whisk flour into milk. Then graudlly stir into pan. Bring to a simmer, stirring constantly.
- Reduce heat to medium; stirring occationally, simmer 10-15 minutes.
- Stir in coriander and salt, if needed.
- Serve over cooked rice or favourite grain.