Sweet Potato and Chickpea Masala

For someone who has never cooked Indian food before, the number of spices it takes to make one dish can sound overwhelming. But then you taste it and you understand why it needs all those delicious flavors to make one harmonious dish. This recipe is no exception. Just keep telling yourself – if you can pour salt into a dish, you can pour garam masala into a dish. It’s just a different spice!

And, if you’re worried about buying all these spices (which can be pricey) and then never using them again, stay tuned to seasongenerously.com because they’ll all be used again in the coming weeks and months!

Sweet Potato and Chickpea Masala

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients

  • 1 tablespoon ghee or clarified butter
  • 1 tablespoon vegetable oil
  • 1 (1 inch) piece fresh ginger, peeled and diced
  • 2 cloves garlic, minced
  • 1/2 large yellow onion, diced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • water as needed
  • 2 large sweet potatoes, peeled and diced
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 cup water, or more as needed
  • 1 teaspoon salt, or to taste
  • 1 large tomato, chopped
  • 1 tablespoon chopped fresh cilantro

Directions

  1. Melt clarified butter with oil in a large skillet over medium heat. Saute ginger and garlic in the butter mixture until aromatic and lightly browned, about 3-5 minutes. Add onion; continue to saute until the onion is soft and translucent, about 4-5 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 it gets too thick.
  4. Stir tomato 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. Enjoy! 
Adapted from: allrecipes.com

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