Sweet Potato Chickpea Curry (Nightshade Free)

Sometimes I get a hankering for things that I really can’t have. Like chili, for example. And then I have to see if I can make it safe for my consumption.

That’s what happened with this curry.

Actually, the curry was the result of a hankering for Brown Coconut Rice. And since there really is only one thing to pair it with (curry), it had to be done.

It turned out great. Except for the fact that it could have used a tad more salt. Or flavor. We couldn’t really decide what was missing. Maybe you know. And would be willing to share.

Yields 4-6

Sweet Potato Chickpea Curry (Nightshade Free)

Sweet Potato Chickpea Curry

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

    Nightshade Free Curry Powder
  • 2 tbs cumin
  • 2 tbs coriander
  • 2 tsp tumeric
  • 1/2 tsp black pepper
  • 1/2 tsp ground mustard seed (or Coleman's mustard powder)
  • For the curry:
  • 2 medium sweet potatoes, peeled and cubed
  • 1 tbs grated ginger
  • 2-3 cloves garlic, minced
  • 1 onion, chopped
  • 2 tbs nightshade free curry powder
  • 1 can chickpeas, drained and rinsed
  • 1 can full fat coconut milk
  • 1 cup water
  • salt and pepper to taste
  • brown coconut rice or plain basmati rice, cooked

Directions

  1. Combine all ingredients for curry powder, mix together, and set aside.
  2. In a heavy saucepan, heat the oil over medium heat.
  3. Add sweet potatoes and cook for about 5 minutes.
  4. Add the onion, garlic, and ginger.Β Cook for another 5 minutes until onions are softened.
  5. Add the curry powder and stir for 30 seconds.
  6. Add salt and pepper (don't be afraid to be a little heavy handed).
  7. Add chickpeas, coconut milk, and water to the pan.
  8. Increase the heat and bring to a boil.
  9. As soon as it starts boiling, reduce the heat to medium-low and simmer until the sweet potato is tender; about 15 minutes.
  10. Serve over brown (coconut) rice.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.

7.6.3
105
http://emilylevenson.com/recipe-sweet-potato-chickpea-curry/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply This is the nightshade free curry powder recipe that I make up... Curry Powder Ingredients: *THESE ARE ALL GROUND SPICES: 4 tablespoons turmeric 2 tablespoons cumin 1 tablespoons coriander 2 teaspoons white pepper 1/2 t black pepper 1 teaspoon mustard 1 teaspoon cinnamon 1 teaspoon ginger 1 teaspoon cardamom Directions: Combine ingredients. Store in airtight container.
  2. Reply Hi Emily Thank you for this recipe and for the others on your blog. I made this (sweet potato and chickpea curry) recently and enjoyed it. I do agree that it lacked something though - perhaps a squeeze of lime would help, or adding vegetable stock (allergy friendly) to it rather than water? I used the curry mixture suggested in the above comment as I like a variety of spices, but found I didn't really taste them. This is probably my fault as I might not have used enough of each. I will use more next time and report back. Also, as a tip - it was too runny for my liking (again, probably my doing!) so I added a small amount of cornflour at the end of cooking to thicken it up - this is easily done with a small amount of the flour such as a teaspoon mixed into the same amount of water. People who have allergies could use coconut, almond or rice flour. Again, thank you for your excellent recipes. I'm a dairy free, nightshade free vegetarian and it's great to find blogs like yours. Sarah-Louise

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