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.

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Sweet Potato Chickpea Curry (Nightshade Free)

Sweet Potato Chickpea Curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 -6

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

Instructions

  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. 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.
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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

2 comments / Add your comment below

  1. 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. 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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