Fall Vegetable and Chickpea Curry
Prep Time
15 minutes
Cook Time
40 minutes


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


  1. 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.
  2. Add sweet potato, red pepper, and water- stir.
  3. Cook, covered, stirring occasionally until vegetables soften, about 15 minutes.
  4. Add chickpeas, zucchini, zest, and juice from lime. Stir frequently until vegetables are tender and liquid has evaporated, about 10 minutes.
  5. Whisk flour into milk. Then graudlly stir into pan. Bring to a simmer, stirring constantly.
  6. Reduce heat to medium; stirring occationally, simmer 10-15 minutes.
  7. Stir in coriander and salt, if needed.
  8. Serve over cooked rice or favourite grain.