Chickpea Sweet Potato Curry


Step 1. Cook the onion, garlic, ginger, green chili, bell pepper, and sweet potato until the onion is translucent.

Step 2. Add the cumin, paprika, turmeric, cinnamon, and cayenne and cook for 1 minute more, stirring.

Step 3. Add the chickpeas and cook for 1 minute more, stirring constantly. Mix in the diced tomatoes and vegetable broth. Simmer covered for 10 minutes, stirring frequently.

Step 4. Make the peanut cream. Transfer the peanut butter to a small bowl with ⅓ cup water. Mix well until creamy. Use SunButter for nut-free.

Step 5. Remove the Sweet Potato and Chickpea Curry from the heat and mix in the peanut cream. Add fresh lime juice and salt to taste.

For serving: Serve with rice or naan.

Storage: Refrigerate for up to 5 days, or freeze for up to 3 months.