Speaking as someone who's "not exactly _allergic_ to lots of spices, but...", the advantage to making your own curried whatever (from scratch) is that you can adjust the nature, as well as the amount, of the spices used. (LArea fan Barry Gold does a slow-cooker chicken mild curry that's almost precisely to my taste.) As far as I know, there's no real necessity for "curry" to contain any chili pepper, and I'm always happy if a dish contains no more than the barest hint of it.