40 minsDinner

Sweet potato chana masala

Makes: four servings
Makes: four servings


  • 1 cup brown rice (dry)
  • 2 sweet potatoes
  • 1 yellow onion
  • 2 tbsp canola oil
  • 2 ½ tbsp minced garlic
  • 1 ¾ tsp ground coriander
  • 1 ¾ tsp cumin
  • 2 tbsp garam masala
  • 1 ½ tbsp minced ginger
  • 2 cups canned chickpeas
  • 1 ⅓ cups crushed tomatoes
  • ½ cup chopped cilantro
  • ½ cup dairy-free yogurt


  1. Cook rice according to package instructions.

  2. Peel and dice sweet potato in 1/2-inch pieces. Place in a microwave-safe dish with 4 tbsp water and microwave on high 6 to 8 minutes, until softened when pricked with a fork. Drain and set aside.

  3. Meanwhile, peel and dice onion. Heat canola oil in a large saucepan over medium heat. Add onion and garlic and cook until translucent and starting to caramelize, about 5 minutes.

  4. Add ground coriander, cumin, garam masala and ginger. Stir and cook 2 minutes until fragrant.

  5. Add drained chickpeas, crushed tomatoes, sweet potatoes and a pinch of salt; bring to a boil. Turn down to a low simmer, cover and cook 15 minutes, until thickened.

  6. Meanwhile, coarsely chop cilantro. When sauce has thickened, stir in yogurt and cilantro and cook 2 to 3 more minutes. Season with salt and pepper to taste.

  7. Divide rice into bowls and top with chana masala.