Description
I had some leftover bread that has a short shelf-life. So, I guess this spicy recipe goes well with it. Decided to add sweet potato to the original chana masala, as I didn’t want that to go to waste, too. And it tasted good!
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 (Optional)
- 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 3