Fall Vegetable and Chickpea Curry

Can be served over rice or on its own with a dollop of yogurt.



  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.


Fasting · Curry