Sweet Potato and Chickpea Masala Recipe - Allrecipes.com
Sweet Potato and Chickpea Masala Recipe
  • READY IN 45 mins

Sweet Potato and Chickpea Masala

Recipe by  

"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 Edit and Save

Original recipe makes 3 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 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 something quick and healthy. Started with a can of diced tomatoes and added the spices listed. I used onion powder and a roasted garlic paste I had previously made and keep frozen. Added 2 very large baked sweets and a drained can of chick peas. The spices made the dish! Great flavor; hot but not overly so. I would have loved to try it over rice or have it with chicken but i had a bowl of it topped with a slightly sweetened plain Greek yogurt. This is a very versatile recipe I will come back to often! Fantastic! Thank you!

 
Most Helpful Critical Review
Sep 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.

 

8 Ratings

Jul 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 night a added 1 seeded and chopped jalepeno pepper to kick it up. The pepper also added some color.

 
May 04, 2015

Great with Naan! :)

 
May 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 Style Basmati Rice (both on the website). Thanks OP, this dish was welcomed very well by the family!

 
Mar 17, 2014

So disappointing! This sounded so tasty and it was completely void of flavor. I added the chili powder and basically it was just flavorless, but hot. I really wanted this to be good, but it wasn't.

 
Mar 12, 2014

Followed the recipe except only one large sweet potato and a cup of peas. Excellent and very healthy. I only used 1/2 Tbsp. Oil and no butter. Didn't miss the extra fat at all. Flavorful...a keeper.

 

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Nutrition

  • Calories
  • 515 kcal
  • 26%
  • Carbohydrates
  • 96 g
  • 31%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 10.9 g
  • 17%
  • Fiber
  • 16.9 g
  • 68%
  • Protein
  • 11.7 g
  • 23%
  • Sodium
  • 1244 mg
  • 50%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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