I have some bread that spoils quickly left over. I therefore assume that this hot recipe complements it. Since I did not want the sweet potato to be wasted, I chose to add it to the original chana masala. And it was tasty!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 3 |
| Yield: | 3 servings |
Ingredients
- 1 tablespoon ghee (clarified butter)
- 1 tablespoon vegetable oil
- 1 (1 inch) piece fresh ginger, peeled and chopped
- 2 cloves garlic, minced
- 1 onion, diced
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (Optional)
- ½ teaspoon garam masala
- ½ teaspoon ground turmeric
- water as needed
- 2 large sweet potatoes, peeled and diced
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 cup water, or more as needed
- 1 teaspoon salt, or to taste
- 2 tomatoes, chopped
- 1 tablespoon chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 515 kcal |
| Carbohydrate | 96 g |
| Cholesterol | 11 mg |
| Dietary Fiber | 17 g |
| Protein | 12 g |
| Saturated Fat | 4 g |
| Sodium | 1244 mg |
| Sugars | 19 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Not overwhelming curry taste. Family loved it. I had leftover mashed sweet potato and used it in this recipe. It worked fine. Would have preferred the cubes for looks and texture.
Eh… I love channa masala but I have a few notes: 1) the main issue with this was that most of the sweet potato was NOT cooked. I would recommend cutting the sweet potato much smaller (mine were probably 1/2 by 1/4 inch “cubes”) or otherwise pre-cooking them some. 2) the spice combination was good but I think it needed more of the spices then the recipe calls for. 3) I also made a few changes. I used a teaspoon of onion powder instead of actual onion and I also added some diced celery, carrot shreds, and ?tempe???. All and all a good spice combination and good, clear instructions; I would just need to fix the sweet potato problem and add more of the spices (maybe add more channa aka chickpeas as well) Thanks for this recipe!
Delicious! Really flavorful! I made it almost exactly as posted with the exception of all dried spices, a bit of chopped kale I’m trying to add to my diet , and a half teaspoon of cayenne. Thanks for this great recipe!
Love this recipe! To make it easier, I chopped the sweet potatoes into cubes and microwaved the cubes in a covered casserole dish with a couple of tablespoons of water for 6 – 8 minutes until they softened. Then I added them as directed and only had to cook the entire mixture until the garbanzo beans and tomatoes were heated.
This turned out really well! I made just a few changes due to what I had around. First, I halved it as i had half a can of chickpeas to use up. I had no tomatoes, so I used canned. (drained well.. squeezed water out.) I used the easy garam masala recipe I found on this site. I had a little leftover water chestnuts so I threw those in. I think I should have used a smaller pot as I had to add a little extra water and it wasn’t a thick gravy like dish. I didn’t care! I did choose to use the chili powder and I also added about an eighth of a tsp or so extra medium curry. I really enjoyed it and will make it again! thanks for the recipe!
Followed recipe as written. Really enjoyed it. May try it again with chicken (of course it will no longer be vegan, but that’s ok).
With a bit of fine tuning this recipe is fabulous. First double the spices and garlic. Substitute vegetable stock for the cup of water for more flavor. Not a fan of sweet potatoes so substituted 3 medium red potatoes, peeled and diced. Cooking: do not cook the garlic first until brown, that makes garlic bitter. Cook the onions first until glazed 10-12 mins, then add the crushed garlic and ginger and cook 2-3 mins. When you add the spices, do not add water if too dry, add olive oil, you do not want to burn the spices. Then add the chick peas and stock. Chick peas are quite hard out of the can, so simmer the chick peas for 10-15 mins until getting soft, then add the potatoes and simmer until cooked. Add some cilantro and a squeeze of lime. After you have added the tomatoes and they have cooked, let the pot cool and sit for a couple of hours. Give the curry time to soak into the potatoes. Then just re-heat to serve. This recipe is just delicious. Serve with basmati rice and naan.
Very flavorful and filling. I garnished with a squeeze of lime for more intensity. Highly recommend this recipe
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 had didn’t seem to make a difference. Added peas instead of sweet potato because my guest didn’t like sweet potato and I’m obsessed with peas. Everyone at the table added a lot of salt. But all of that being said I will keep making this!
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 ate leftovers the next day and it was much more flavorful. I cooked the sweet potatoes in the microwave to save time, used a can of tomatoes and added half a can of coconut milk near the end.
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.
I used fresh sweet potatoes that I baked beforehand and I also cooked dried chickpeas in the slowcooker. This spice mix was amazing, on them!
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. I was fairly loose with the proportions and did use more spice than called for. It turned out better than expected, I think I’d add some raisins or prunes the next time it seemed like it would blend nicely.
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. Delicious and healthy!
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 within the spices. All and all I would make this again with the small changes
This is a versatile dish that you can do anything with. I doubled the recipe & prepared everything in one pot. I began with a flavor base, sautéing the onions, garlic, ginger and seasonings. I added cinnamon and mace (1/4 teaspoon of each) to the the mix as well. Additionally, I added a minced jalapeño, carrots, mini bell peppers and 2 cups of spinach and kale. I used vegetable broth instead of water. It was amazing and tastes even better the next day. Enjoy!!
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, added 1 cup of crushed tomatoes to the onion garlic ginger spice mixture before adding the water, also added half a can of diced green chilies, used only 1 sweet potato and 3 cans of chick peas. The consistency and flavor is to die for. The coconut oil adds a certain richness…. WOW!!! Try it!
Excellent! Everyone loved it. I only used one sweet potato — it was quite large, and after dicing up one, I thought I had enough. I didn’t have cilantro, so I left it out. I also used regular butter instead of ghee, and totally forgot about adding the other oil. I will definitely make again.
It was ok after the spices were doubled, but I am probably not going to make it again.