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View more "2017" recipes Fall Vegetable and Chickpea Curry Recipe

Fall Vegetable and Chickpea Curry

Dairy Farmers of Canada
Add to Calendar 07/26/2017 10:00 AM 07/26/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 tbsp (15 mL) butter
1 onion, chopped
2 tbsp (30 mL) bottled Thai red curry paste
1 tbsp (15 mL) minced ginger
1 large peeled sweet potato, cut into bite-size chunks
1 small zucchini, cut into bite-size chunks
1 red pepper, cut into bite-size pieces
1/2 tsp (2 mL) salt
1/2 cup (125 mL) water
28 oz (796 mL) can chickpeas, rinsed and drained
1 lime
3 tbsp (45 mL) all-purpose flour
1 1/2 cups (375 mL) milk
1/2 cup (125 mL) chopped fresh coriander

Yields: 4 Servings

See full recipe: https://www.dairygoodness.ca/milk/my-milk-calendar/recipes/fall-vegetable-and-chickpea-curry?source=calendar
Fall Vegetable and Chickpea Curry true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 4 Servings

This recipe is featured in the 2017 Milk Calendar. Updated for the conscientious foodie, this vegetarian meal can be served over rice or on its own with a dollop of yogurt.

  • Course Main Dishes
  • Prep. Time 15 mins
  • Cooking Time 25 mins
  • Yields 4 Servings

Ingredients

1 tbsp (15 mL) butter
1 onion, chopped
2 tbsp (30 mL) bottled Thai red curry paste
1 tbsp (15 mL) minced ginger
1 large peeled sweet potato, cut into bite-size chunks
1 small zucchini, cut into bite-size chunks
1 red pepper, cut into bite-size pieces
1/2 tsp (2 mL) salt
1/2 cup (125 mL) water
28 oz (796 mL) can chickpeas, rinsed and drained
1 lime
3 tbsp (45 mL) all-purpose flour
1 1/2 cups (375 mL) milk
1/2 cup (125 mL) chopped fresh coriander

Preparation

In large non-stick frying pan, heat butter over medium-high heat. Cook onion, stirring, 2 min. Add curry paste and ginger. Cook, stirring, 1 min. Add sweet potato, zucchini, red pepper, salt and water. Stir. Cook covered, stirring occasionally until vegetables soften, about 10 min. Add chickpeas and finely grated zest and juice from lime. Stir frequently until vegetables are tender and liquid has evaporated, about 5 min.

Whisk flour into milk. Then gradually stir into pan. Bring to a simmer, stirring constantly. Reduce heat to medium; stirring occasionally, simmer 5 min.

Stir in coriander and salt if needed.

Tips

Chickpeas are rinsed and drained to remove the starchy liquid and excess salt.

Try starting with less curry paste then gradually increase it.

Thai green or yellow curry paste would work well too.

11 people love this recipe.

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Nutritional Info

Per serving
Energy: 328 Calories
Protein: 14 g
Carbohydrate: 51 g
Fat: 8 g
Fibre: 12.2 g
Sodium: 559 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 19 % / 209 mg
Vitamin C: 87 %
Folate: 46 %
Vitamin A: 36 %
Magnesium: 26 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/3 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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