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!
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
Directions
Step 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.
Step 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.
Step 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.
Step 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.
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 3 | |
Calories 515 | |
% Daily Value * | |
Total Fat11g | 14% |
Saturated Fat4g | 19% |
Cholesterol11mg | 4% |
Sodium1244mg | 54% |
Total Carbohydrate96g | 35% |
Dietary Fiber17g | 60% |
Total Sugars19g | |
Protein12g | |
Vitamin C31mg | 155% |
Calcium176mg | 14% |
Iron5mg | 26% |
Potassium1600mg | 34% |
*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.
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