Baked Sweet Potato with Spinach Chana Masala [vegan] [gluten free] by The Flexitarian

Baked Sweet Potato with Spinach Chana Masala [vegan] [gluten free]

Published on November 13, 2016 | In , | By
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Sweet and soft baked sweet potatoes with a topping of mild and juicy spinach chana masala. This is perhaps the ultimate easy comfort food!

A perfect recipe for a chilly Autumn or Winter evening that can be enjoyed by the whole family or between friends.

 

Baked Sweet Potato with Spinach Chana Masala [vegan] [gluten free]
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Ingredients

  • 4 medium sweet potatoes
  • 260g spinach leaves [9.2 oz]
  • 3 tomatoes
  • 400g can chickpeas [14 oz]
  • 400g can chopped tomatoes [14 oz]
  • 1 onion finely chopped
  • 5 garlic cloves (crushed)
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1/2 to 1 tsp chilli powder (according to taste)
  • 1 thumb of ginger
  • 400ml vegetable stock [US 1 3/4 cup]
  • 100g grated creamed coconut [3.5 oz]
  • juice of 1 lemon
  • small bunch fresh coriander
  • olive oil
  • salt & pepper

Instructions

  1. Heat oven to 200C/180C fan/gas 6.
  2. Wash the sweet potatoes. Place on a baking tray. Pierce all over with a fork. Drizzle some olive on top. Cook for 30-50mins until soft. Cooking size will depend on the size of the sweet potatoes.
  3. In the meantime, heat some olive oil in a large saucepan. Add finely chopped onion and crushed garlic, followed by garam masala, ground cumin, ground coriander, turmeric, chilli powder and grated ginger. Cook under moderate until onion is soft.
  4. Add can of chopped tomatoes and quartered fresh tomatoes, vegetable stock, grated creamed coconut and spinach. Cook under medium heat, until spinach has wilted.
  5. Cook for another 10 mins to reduce some of the sauce. Add drained chickpeas. Cook for another 5 mins.
  6. Season with lemon juice, salt & pepper.
  7. Once cooked, split sweet potatoes in half.
  8. Serve topped with spinach chana masala and a generous handful of chopped fresh coriander leaves.

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