- 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)
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground turmeric water as needed
- 2 large sweet potatoes
- peeled and diced 1 (15 ounce) can chickpeas
- rinsed and drained 1 cup water or more as needed
- 1 teaspoon salt or to taste
- 2 tomatoes chopped
- 1 tablespoon chopped fresh cilantro
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Directions
Prep 15 m
Cook 30 m
Ready In 45 m
- 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.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
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