SocrabitesSocrabites › The cookbook › Vegetable, bean & tofu dishes
Dinner · Indian · Weeknight
Fall Vegetable and Chickpea Curry
Can be served over rice or on its own with a dollop of yogurt.
- 25 min hands-on
- 40 min total
- Serves 4
- about $4–7 a serving
- Beef
- skillet
- large pot
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 4
- 1 TbspButter
- 1Onion, chopped
- 2 TbspThai Red Curry Pastecheck the label: may contain shellfish, fish, soy
- 1 TbspGinger, minced
- 1 largeSweet Potato, peeled and cut into half-inch chunks
- 1 smallZucchini, cut into half-inch chunks
- 1Red Pepper, cut into half-inch pieces
- 28 ozcan Chickpeas, rinsed and drained
- 1Lime
- 3 TbspWheat Flour
- 1½ cupMilk
- ½ cupFresh Coriander, chopped
Method one step at a time, with timers in the app
- 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 min
- 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).⏱ 10 min
- 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).⏱ 5 min
- Stir in coriander and salt if needed.
Allergens, with the fine print read
- ⚠Contains dairy, gluten.
- ?Check the label: Thai Red Curry Paste may contain shellfish, fish, soy, depending on the brand.
- !These tags haven't had their final human sign-off yet. Always read the label.
Original recipe by joel-maxuel, published in the public domain by Public Domain Recipes (Unlicense). Shown as written; not yet tested in the Socrabites kitchen.