Vegetarian Indian Aloo Chana Masala

I created this vegetarian Indian dish a couple weeks ago, and my 13-year-old son and husband are addicted to it. It has already become a regular staple in our home. It is perfectly spicy with an amazing aroma and a touch of sweetness from the sweet potatoes. Serve over Indian basmati rice and enjoy the exotic flavors. We use unsalted pumpkin seeds or unsalted cashews for a delicious crunchy garnish.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 45 mins
• Total Time: 2 hr 5 mins
• Calories: 321 Calories

Ingredients

• 2 teaspoons salt
• ¼ teaspoon cayenne pepper
• 6 cups water
• 1 (14.5 ounce) can stewed tomatoes
• 2 teaspoons ground cumin
• 3 cups vegetable broth
• 1 yellow onion, diced
• 2 teaspoons garam masala
• 1 large sweet potato, peeled and cubed
• 2 tablespoons ghee (clarified butter)
• 1 ½ cups dry garbanzo beans
• 1 tablespoon minced garlic, or to taste
• 1 teaspoon minced ginger
• 1 red bell pepper, coarsely chopped
• 3 small russet potatoes, peeled and cubed
• 1 tablespoon maharaja curry powder
• 1 (14 ounce) can full-fat coconut milk, well shaken

Recipe Instructions

Step 1

Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.

Step 2

Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.

Step 3

Meanwhile, add tomatoes to a blender and process until pureed.

Step 4

Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.

Step 5

Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.

Step 6

Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.