2 tablespoon olive oil
1 medium red onion, diced
2 cloves garlic, finely chopped
8 oz (about 1 small bag) sugar snap peas
2 medium Japanese sweet potatoes, diced
1 and 3/4 cups almond milk
1 tablespoon peanut butter
Juice of half a lemon
1 tablespoon turmeric
2 teaspoon garam masala
1 teaspoon cumin
2 teaspoons curry
1 can chickpeas, drained and rinsed
Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, and sugar snap peas. Cook for 5 minutes, until the onions and garlic are softened and fragrant.
Add in the potatoes, milk, peanut butter, lemon juice, and spices. Stir to combine, then simmer for 15 minutes.
Add the chickpeas and simmer for another 10 minutes more, or until the potatoes are softened.
Serve the curry over rice of your choice.