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

Published on November 13, 2016 | In English, Indian | By theflexitarian + |

- Prep Time
- 10 Minutes
- Cook Time
- 30 Minutes
- Difficulty Level

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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.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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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

Heat oven to 200C/180C fan/gas 6.
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.
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.
Add can of chopped tomatoes and quartered fresh tomatoes, vegetable stock, grated creamed coconut and spinach. Cook under medium heat, until spinach has wilted.
Cook for another 10 mins to reduce some of the sauce. Add drained chickpeas. Cook for another 5 mins.
Season with lemon juice, salt & pepper.
Once cooked, split sweet potatoes in half.
Serve topped with spinach chana masala and a generous handful of chopped fresh coriander leaves.

Servings : 4
Ready in : 40 Minutes
Course : Family Meals
Recipe Type : December Recipes, February Recipes, January Recipes, March Recipes, November Recipes, October Recipes
Ingredient : Chickpeas, Spinach, Sweet Potato, Tomato

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About Chef

theflexitarian

A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...