Yam and Garbanzo Tikka Masala

May 30, 2019


  • 2 tablespoons ghee
  • 1 inch piece of fresh ginger, peeled and chopped
  • 2 cloves of garlic, minced
  • 1 yellow onion, diced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 2 large yams, peeled and diced
  • 1 15 ounce can garbanzo beans, rinsed and drained
  • 1 cup water and more as needed
  • 1 teaspoon sea salt
  • 1 15oz organic diced tomatoes
  • Chopped cilantro for garnish


  • Melt the ghee in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until lightly browned, approximately 5 minutes. Add onion and continue to saute until onion is soft and translucent, about 5 minutes.
  • Mix curry powder, cumin, coriander, chili powder, garam masala and turmeric together in a bowl then add to skillet and stir. Add a little water into the skillet to get the mixture to be paste-like, for about 30 seconds.
  • Stir yam, garbanzo beans, 1 cup of water, and salt into the skillet and cook at a simmer until the yam is tender, about 10 minutes. Thin the mixture with more water if too thick.
  • Stir in tomatoes in into the skillet, bring to a boil, cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.

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