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Sweet Potato and Chickpea Masala

Rated as 4.42 out of 5 Stars
15

"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 515
Original recipe yields 3 servings

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 515 calories; 10.9 96 11.7 11 1244 Full nutrition

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Reviews

Read all reviews 22
  1. 24 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

i added zucchini and tomato and doubled the spices. The recipe as is was very bland but a good base to build on.

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...

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...

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...

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...

I added some chopped jalapeños plus threw in some baby spinach leaves along with the tomatoes. Hubby and I both loved it. Will make again.

I concur that the dish was a little mild but I didn't mind because I was making it for my children to eat. I think it could have simmered longer and allowed spices to infuse a little more...I...

I liked the ease of this recipe. I had to cover the pan to let the potatoes steam a bit until they were fork tender. Served on basmati.