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My review
Sweet Potato and Chickpea Masala
10
purplerose
"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!"
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Ingredients
45 m servings 515Original recipe yields 3 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Cook's Notes:
- I add a teaspoon of chili powder to make it extra hot and spicy. To those who can't stand the heat, just do without it.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 2529 Ratings
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Most helpful positive review
12/29/2014
I was actually searching for a recipe to use up an abundance of leftover baked sweet potatoes. I started cooking it a little backwards because i didn't have all of the ingredients and I needed s...
Most helpful critical review
9/27/2014
i added zucchini and tomato and doubled the spices. The recipe as is was very bland but a good base to build on.
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12/29/2014
I was actually searching for a recipe to use up an abundance of leftover baked sweet potatoes. I started cooking it a little backwards because i didn't have all of the ingredients and I needed s...
9/27/2014
i added zucchini and tomato and doubled the spices. The recipe as is was very bland but a good base to build on.
7/21/2014
I have made this recipe twice now, with and without the tomatoes. This is a very good side dish with Curry Stand Chicken Masala or just over rice on its own. Very easy. My guest loved it. Last n...
6/24/2018
Really good. I read people’s notes of doubling the spices so I increased it by 1.5x and I would agree with the doubling. It was missing something. Used butter instead of ghee because that’s what...
8/2/2016
I made some changes and it came out absolutely delicious ! I will make this dish over and over again. Subbed coconut oil for the vegetable oil, added a little extra ginger, doubled the spices, a...
5/21/2014
Fantastic! I followed this recipe exactly and it came out to a PERFECT consistency with plenty of flavors! I highly recommend this recipe paired with Tandoori Chicken II and a side of Indian Sty...
2/1/2020
Followed recipe as written. Really enjoyed it. May try it again with chicken (of course it will no longer be vegan, but that's ok).
9/26/2019
With a bit of fine tuning this recipe is fabulous. First double the spices and garlic. Substitute vegetable stock for the cup of water for more flavor. Not a fan of sweet potatoes so substituted...
9/19/2018
Very flavorful and filling. I garnished with a squeeze of lime for more intensity. Highly recommend this recipe