Sweet Potato and Chickpea Masala recipe
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Ingredients
- 1 tablespoon ghee (clarified butter) 1 tablespoon vegetable oil 1 (1 inch) piece fresh ginger, peeled and chopped 2 cloves garlic, minced 1 onion, diced 1 teaspoon curry powder 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon chili powder ½ teaspoon garam masala ½ teaspoon ground turmeric water as needed 2 large sweet potatoes, peeled and diced 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained 1 cup water, or more as needed 1 teaspoon salt, or to taste 2 tomatoes, chopped 1 tablespoon chopped fresh cilantro
Nutrition Info
- 514.6 caloriescarbohydrate: 96 gcholesterol: 10.9 mgfat: 10.9 gfiber: 16.9 gprotein: 11.7 gsaturatedFat: 3.7 gservingSize: -sodium: 1243.9 mgsugar: 18.6 gtransFat: : -unsaturatedFat: : -
Directions Sweet Potato and Chickpea Masala
Directions
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Melt ghee with oil in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until aromatic and lightly browned, about 5 minutes. Add onion, continue to saute until the onion is soft and translucent, about 5 minutes more.
Mix curry powder, cumin, coriander, chili powder, garam masala, and turmeric together in a bowl, add to the skillet and stir. Stir enough water into the skillet to get the mixture to be paste-like, cook to let the flavors intensify for about 30 seconds.
Stir sweet potato, chickpeas, 1 cup water, and salt into the mixture in the skillet, cook at a simmer until the sweet potato is just tender, about 10 minutes. Thin the mixture with more water if too thick.
Stir tomatoes into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.