Sweet potato chana masala
- 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
Cook rice according to package instructions.
Peel and dice sweet potato in 1/2-inch pieces. Place in a microwave-safe dish with 2 to 3 tbsp water and microwave on high 6 to 8 minutes, until softened when pricked with a fork. Drain and set aside.
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.
Add ground coriander, cumin, garam masala and ginger. Stir and cook 2 minutes until fragrant.
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.
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.
Divide rice into bowls and top with chana masala.