- In a 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.
Cooking Tip: Chickpeas are rinsed and drained to remove the starchy liquid and excess salt.