I just made the best meal I’ve had in a while. When I’m really hungry, my not so secret bougie self comes out and I crave gourmet meals. I was in the mood for Indian food so I went to the best place for answers, the Internet, and stumbled across purplerose‘s recipe for Sweet Potato and Chickpea Masala on allrecipes.com. I didn’t have coriander, whole tomatoes, garam marsala, ginger, or cilantro, but my version was still delicious.
Before I got my gut health right (All About Kombucha) and could start eating organic and heirloom tomatoes, Indian dishes for me we’re limited to basmati rice, bread, and saag paneer/ palak (spinach). Substituting sweet potato, pumpkin, or even squash for tomatoes gives those people with tomato allergies a chance to be Indian food enthusiasts too!
Here’s how I altered the recipe:
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 onion, diced
- 2 dash curry powder
- 2 dash cumin seed
- 1 dash red pepper flakes (optional; add to your heat level)
- 1 dash teaspoon ground turmeric
- 2 large sweet potatoes, peeled and diced
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 cup water, or more as needed
- salt to taste
- 1 cup tomato sauce
- Pour oil in a pan over medium heat. Add onion and garlic until lightly browned, about 5 minutes. Add the spices and stir until aromatic. 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 tomato sauce into the sweet potato mixture, bring to a boil, and cook until the liquid reduces to a thick gravy, about 5 minutes.