I created this vegetarian Indian dish a couple weeks ago, and my 13-year-old son and husband are addicted to it. It has already become a regular staple in our home. It is perfectly spicy with an amazing aroma and a touch of sweetness from the sweet potatoes. Serve over Indian basmati rice and enjoy the exotic flavors. We use unsalted pumpkin seeds or unsalted cashews for a delicious crunchy garnish.

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Recipe Summary

prep:
20 mins
cook:
1 hr 45 mins
additional:
8 hrs
total:
10 hrs 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.

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  • Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.

  • Meanwhile, add tomatoes to a blender and process until pureed.

  • Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.

  • Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.

  • Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.

Cook's Notes:

If you do not have time to cook dried beans, simply use 2 cans of garbanzo beans in water and cook only 15 minutes in the vegetable broth.

You may also add 1 to 2 teaspoons of sugar, depending on your taste. We love sweet and spicy.

This vegetarian dish keeps well in the fridge up to 5 days, as it does not have dairy or meat products. However, my family won't let it last that long!

Nutrition Facts

321 calories; protein 9.5g; carbohydrates 44.2g; fat 13.3g; cholesterol 6.6mg; sodium 740.6mg. Full Nutrition
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