Sweet Potato Chana Masala
As the weather cools down I am loving heartier dishes that are chock full of warming spices. Even though we are done with our farming season for the year we still have a lot of cleanup work in the fields. I’m not a huge fan of cleanup work and the chilly weather doesn’t help. I’m known to sneak away from chores for a bit and warm up in the greenhouse (I love to grab one of the girls to help warm my hands too!)
The only thing that gets me through a day of cleanup chores this time of year is the promise of a hot shower and a spicy meal. I made this dinner on a particularly chilly night here at Tumbleweed and it really hit the spot. It was a perfect balance of sweet and spicy!
Speaking of spicy, now that we have more free time I finally cleaned out my spice cabinet and restocked it with fresh jars from my favorite spice shop (Savory Spice) in Portland. If you live in the area and haven’t checked them out you must! They have a great selection and even some really fun tastings in their shop. It’s always a great field trip when we go to Portland and swing in for a tasting.
I’ve learned over the years that it’s extremely important to use good quality spices (just like good quality produce) and routinely clean out my spice cabinet since spices get old and lose their potency. Thankfully, I came back from Portland with a bag of fresh spices and new inspiration for the kitchen.
We are still harvesting greens and herbs for ourselves at the farm and with a surplus of sweet potatoes in the barn this recipe was another farm-to-table favorite. I love ordering chana masala at Indian restaurants and this home cooked version is so simple to prepare that I’m excited to make it more often this winter. We threw in the sweet potato for good measure and I love the sweetness it adds to this spicy dish.
This meal is comforting, healthy and will warm you from the inside out. I hope you all enjoy it as much as we do. Grab a fork!
Sweet Potato Chana Masala
Prep Time: 15 minutes Cook Time: 40 minutes Serves: 4-6
- 1 medium-large sweet potato (about 1 1/2 cups cubed)
- 2 Tablespoons coconut oil, divided
- 1 large yellow onion, diced
- 3 cloves of garlic, minced
- 1-inch piece of ginger, peeled and grated
- 1-2 Tablespoons garam masala
- 2 teaspoons paprika
- 2 teaspoons fine sea salt
- pinch of black pepper
- 2 Tablespoons tomato paste
- 1 (28 ounce) can diced tomatoes
- 2 cups cooked chickpeas
- 1 cup full fat coconut milk
- fresh cilantro for serving
- 2 1/2 cups cooked brown rice for serving
- Preheat the oven to 425F.
- Cut the sweet potato into small cubes and toss with 1 Tablespoon of slightly melted coconut oil (or oil of choice) Place on a prepared baking sheet and roast in the oven until fork tender and slightly browned. About 12-15 minutes. Toss the sweet potato halfway through cooking.
- While sweet potato roasts heat the remaining 1 Tablespoon of oil in a large dutch oven over medium-high heat. Add the onion and sauté, stirring often, until soft. About 5-8 minutes. Stir in the garlic, ginger, garam masala, paprika, salt and pepper and continue to cook for about 2 more minutes, or until fragrant.
- Stir in the roasted sweet potato, tomato paste, canned tomatoes, chickpeas and coconut milk and bring to a boil. Reduce the heat and simmer for 20 minutes.
- Taste test and adjust seasonings if need be. Serve with minced cilantro and cooked brown rice.
Notes*Use this recipe as a guide. *Adjust measurements and ingredients as need be. *Always taste test as you go.