Sweet Potato and Chickpea Masala

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.