Ingredients
3
3 servings
- •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
- •0.5 teaspoon garam masala
- •0.5 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.
Nutritional Facts
Per 3 servings
- Calories: 515
- Carbohydrate: 96g
- Fat: 11g
- Fiber: 17g
- Protein: 12g
- Sugar: 19g
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