Sweet Potato Chana Masala

Instructions:

1. Step 1:

   Cook rice according to package instructions.

2. 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.

3. 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.

4. Step 4:

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

5. 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.

6. 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.

7. Step 7:

   Divide rice into bowls and top with chana masala.