I think of my one daughter when posting a recipe.  She always jokes when looking at recipes on websites “what’s with the story,   just get to the recipe already.”

In addition to encourage communicating thoughts and feelings, storytelling promotes a feeling of well-being and relaxation.  Isn’t that what a well thought out, intentionally prepared meal does as well?

Some people feel better when in the kitchen, I get in the kitchen when I feel good.  Studies have shown not only the value in sharing mealtime but in homemade meals and the affect of our psychological health.  The finest ingredients won’t matter if when your preparing, your hands are engaged in food in a tense/anxious/angry/worried state.

This recipe was found during a discussion about white potatoes vs sweet potatoes and the nutritional value.  I was a little intimidated to try it on account this was the first time I cooked with curry, but, it was a chilly weekend and I’m ready for some “stick to the ribs” cuisine.  Besides, I still had an abundance of zucchini left over from the garden.

One year later I noticed a container in the freezer labelled “Chickpea curry thing”.  “Hmmm, this sounds good”. After thawing it overnight, a bit of water was added as I reheated it and OMG!  This dish served as a perfect lunch for 3 servings.  Adding the water made it a bit more like a soup.

INGREDIENTS
1 tbsp          15ml       butter
1                                 onion, chopped
2 tbsp          30ml       bottled Red Thai curry paste, or to taste (I used a whole bottle for a double batch – could have been spicier)
1 tbsp                         fresh minced ginger
1                                 medium sweet potato cut into bite-sized chunks
1                                 zucchini cut into bite-size chunks
1                                 carrot cut into bite-sized pieces
1/2 cup        125 ml    water (I used chicken stock)
19 oz can     540 ml   canned chickpea, drained and rinsed well
1                                 lime, zested and juiced
3 tbsp            45 ml    flour
1 1/2 cups    375 ml   milk
1/2  cup       125  ml   fresh chopped coriander  – optional

8 simple steps:

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, carrot 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 gradually stir into pan. Bring to a simmer, stirring constantly.
6. Reduce heat to medium; stirring occasionally, simmer 10-15 minutes.
7. Stir in coriander and salt, if needed.
8. Serve over cooked rice or favorite grain or just as is in a bowl with a slice of fresh baguette

The friend I shared this with suggested adding cubed chicken, I like to keep it as a meat-less option.