New this month
Sweet Potato and Chickpea Masala

Sweet Potato and Chickpea Masala

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!"
Added to shopping list. Go to shopping list.

Ingredients

45 m servings 515 cals
Serving size has been adjusted!
Original recipe yields 3 servings

Nutrition

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 96g
  • 31%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 1244 mg
  • 50%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 17
  1. 19 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
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.

Most helpful
Most positive
Least positive
Newest

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...

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...

I used coconut oil as a substitute for ghee and made it for vegan friends. Also I was out of garam masala and used a specialty company's West African inspired curry and added additional cinnamon...

This was so good, my husband can't stop raving about it. I doubled the spices in the recipe and paired it with a curry rice and am glad I did! will be making again!

This is a favorite in our home! We like lots of flavor so I triple the spices, double the garlic and ginger. We serve over basmati rice and garnish with cilantro and a squeeze of lime. Delici...

Recipe was good.... The spice was a little week. I adjusted to double the amount. I think n the tempering of spices I roast the dry spice in a separate dry pan to maximize the essential oils wit...

I agree with one of the other reviewers of this recipe: double the spices! I added spinach and I love the depth of flavor these changes created. What's nice about this recipe is that you can d...

Other stories that may interest you