40 mins

Sweet potato chana masala

Dinner

Four servings

Nutrition info

• 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 fresh cilantro
• ½ cup dairy-free yogurt

Directions

• Step 1

  Cook rice according to package instructions.

  In this recipe

  • 1 cup brown rice (dry)
• Step 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.

  In this recipe

  • 2 sweet potatoes
• Step 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.

  In this recipe

  • 1 yellow onion
  • 2 tbsp canola oil
  • 2 ½ tbsp minced garlic
• Step 4

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

  In this recipe

  • 1 ¾ tsp ground coriander
  • 1 ¾ tsp cumin
  • 2 tbsp garam masala
  • 1 ½ tbsp minced ginger
• Step 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.

  In this recipe

  • 2 sweet potatoes
  • 2 cups canned chickpeas
  • 1 ⅓ cups crushed tomatoes
• Step 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.

  In this recipe

  • ½ cup fresh cilantro
  • ½ cup dairy-free yogurt
• Step 7

  Divide rice into bowls and top with chana masala.

  In this recipe

  • 1 cup brown rice (dry)