Peanut Butter Chickpea and Sweet Potato Curry

Craving a creamy, comforting curry that's both delicious and nightshade-free? Look no further + our DIY Curry Powder Blend!

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This Peanut Butter Chickpea and Sweet Potato Curry is a flavor-packed dish that's perfect for those with nightshade sensitivities. It's packed with protein, fiber, and essential nutrients, making it a satisfying and nourishing meal.

Curry Warning! Some curry powder brands may contain nightshade ingredients, mustard, paprika and nutmeg. If any of these ingredients are not safe for you, or you perfer DIY, here is the blend of spices we use to make our own curry powder.

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DIY Curry Powder Blend

Ingredients:

• 2 tablespoons ground coriander

• 2 tablespoons ground cumin

• 2 tablespoons ground turmeric

• 2 teaspoons ground ginger

• ½ teaspoon ground black pepper

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• 1 + ½ teaspoons garlic powder

• pinch of ground cloves

Directions:

Add all of the spices to a bowl, whisk very very well. Add to a jar and store in your pantry. This will keep for 6 months. Then use this blend for this recipe or even our Nightshade-Free Japanese Curry recipe.

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Tips and Variations for the Peanut Butter Chickpea and Sweet Potato Curry:

• For a thicker curry, reduce the simmering time or add a bit of arrowroot starch mixed with water.

• Add extra veggies by adding your favorite vegetables to this curry, such as carrots, zucchini, or spinach.

• If you cannot find Japanesse Sweet Potatoes at your local grocery store, you can use regular sweet potatoes or white sweet potatoes instead.

• For those who don't follow a nightshade-free lifestyle and want a spicier curry, add cayenne pepper or a pinch of red pepper flakes.

• Serve with a side of naan bread or pita for a complete meal. For our homemade gluten-free pita recipe, click here!

• For a nut-free version, switch the peanut butter for Sunbutter or your favorite peanut butter alternative.
  

This Peanut Butter Chickpea and Sweet Potato Curry is a delicious and nutritious option for those with nightshade sensitivities. It’s packed with flavor and will leave you feeling satisfied and nourished. Enjoy!

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Peanut Butter Chickpea and Sweet Potato Curry

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Ingredients:

• 2 tablespoon olive oil

• 1 medium red onion, diced

• 2 cloves garlic, finely minced

• 1 tablespoon turmeric powder

• 2 teaspoon garam masala

• 1 teaspoon cumin powder

• 2 teaspoons curry powder

• 1 ¾ cups dairy-free milk

• 1 tablespoon peanut butter

• Juice of half a lemon

• 2 medium Japanese sweet potatoes, diced

• 1 can chickpeas, drained and rinsed

• 8 oz (about 1 small bag) sugar snap peas

• Sea salt and pepper, for taste
  

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Directions:

1. Heat olive oil in a large pot over medium heat. Add the onions and cook until softened, about 5 minutes. Stir in garlic, cook for 30 seconds more.

2. Add the spices (turmeric, garam masala, cumin, and curry) to the pot. Cook for 30 second until fragrant.

3. Stir in the milk, peanut butter, and lemon juice. Add in the sweet potatoes and bring the mixture to a simmer, then reduce the heat and let simmer for 15-20 minutes, or uintil the sweet potatoes are tender.

4. Add the chickpeas and snap peas and let simmer for another 5 minutes.

5. Season with salt and pepper to taste. Serve over rice of your choice.

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