Sweet Potato Chana Masala | Abel & Cole
Sweet Potato Chana Masala
Clock Image
Prep: 20 mins
Cook: 35 mins
Chickpeas are the traditional star of chana masala. Here they share the spotlight with tender sweet potato, where they simmer together with chilli and ginger then cool off with a creamy raita.
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
667 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • A thumb of ginger
  • 2 garlic cloves
  • 1 chilli
  • 2 sweet potatoes
  • 400g tomatoes
  • 400g tin of chickpeas
  • 2 cardamom pods
  • A handful of coriander
  • 1 cucumber
  • 2 tsp tikka masala spice blend
  • 150g yogurt
From your kitchen
  • 1 tbsp olive oil
  • 400ml boiling water
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Peel and thickly slice the onion. Peel and grate the ginger and garlic. Halve the chilli and flick out most of the seeds. Finely chop it. Peel the sweet potatoes and chop into bite sized cubes.

  • 2.

    Roughly chop the tomatoes. Drain and rinse the chickpeas. Finely chop the coriander stalks and roughly chop the leaves. Keep them separate. Pop the cardamom pods into a mortar and pestle and lightly crush them.

  • 3.

    Heat a heavy-based pan. Add 1 tbsp oil. Add the onion and cook for 3-4 mins till just softened. Add the ginger, garlic and chilli and cook with the onion for 1 min. Add 2 tsp tikka masala spice and the crushed cardamom pods and seeds and stir.

  • 4.

    Tip in the sweet potato cubes and stir through the spiced onions. Add the chopped tomatoes, chickpeas, coriander stalks and 400ml boiling water. Clamp on a lid and cook for 15-20 mins till the sweet potato is just tender. Stir through half the pot of yogurt and cook for 5 mins more.

  • 5.

    Finely chop half the cucumber. Peel and grate the remaining garlic. Stir the cucumber and garlic through the remaining yogurt. Add a pinch of salt and pepper. This is your raita.

  • 6.

    Taste and season the chana masala. Spoon the chana masala into warm bowls. Top with a dollop of raita and the coriander leaves.

This recipe is from