Sweet Potato Chana Masala

Vegan recipe for stainless steel lunch box

Prep Time: 15 Minutes    Cook Time: 30 minutes     Total Time: 45 minutes

Yield: 4-6 servings



  • 2 tablespoons of neutral oil (peanut, vegetable, or avocado).
  • 1 teaspoon cumin seeds.
  • 1 teaspoon mustard seeds.
  • 5- 6 cloves of garlic, finely diced.
  • ½-1 inch piece of ginger, finely diced.
  • 1 medium sized onion, diced.
  • 1-3 green chilis, finely diced.
  • 2 medium sized sweet potatoes, cubed.
  • 1 teaspoon ground cumin..
  • 1 teaspoon chili powder.
  • ½ teaspoon ground turmeric.
  • 3 tablespoons cilantro stems, diced (more for garnish).
  • 3-3 ½ cups cooked chickpeas (approx. 2 cans).
  • 1 ½ teaspoons garam masala, divided.
  • 1 can diced tomatoes.
  • 1 cup water.
  • 2 kaffir leaves.
  • 1 bay leaf.
  • salt and pepper to taste.



  • In a large pot over medium heat, add the cumin seeds and mustard seeds then toast them until fragrant. Next add the oil then the onion and salte for 7-9 minutes until golden and caramelized, make sure to not burn them and if you have to add a tablespoon or two of water to deglaze the pan do so.
  • Add the cumin, turmeric, cilantro and chili powder plus salt and pepper to the onions. Next add the sweet potatoes and cook for 3-5 minutes. Next add the garlic, ginger, and chili pepper to the pot.
  • Add the chickpeas and tomatoes plus 1 teaspoon of the garam masala then stir everything together. Add the water, kaffir leaves, and bay leaf to the pot and bring to a boil then lower the heat and simmer covered for 20-25 minutes or until the desired consistency is reached.
  • Taste and adjust salt and seasoning if needed then finish the chana masala off with the rest of the garam masala and garnish with thinly sliced ginger and fresh cilantro.
  • Serve with rice, naan or your favorite flat bread.
  • Enjoy!
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